New England Clam Chowder Stuck in the Midwest.
You can have New England Clam Chowder Stuck in the Midwest using 12 ingredients and 5 steps. Here is how you achieve it.
Ingredients of New England Clam Chowder Stuck in the Midwest
- It's 1 (10 oz) of can baby clams - drained, liquid reserved.
- It's 3 of medium russet potatoes - peeled, cut to 1/2" dice.
- Prepare 2 of medium carrots - peeled, cut to 1/2" dice.
- You need 1/2 of medium yellow onion - minced.
- It's 2 cloves of garlic - minced.
- You need 4 tbs of unsalted butter.
- It's 1/3 cup of all purpose flour.
- You need 1 (12 oz) of can evaporated milk.
- You need 2-2 1/2 cups of milk.
- You need 1/4 tsp of celery seed.
- Prepare 1 pinch of cayenne (or a dash of hot sauce) - optional.
- Prepare to taste of salt and pepper.
New England Clam Chowder Stuck in the Midwest instructions
- Place potatoes and carrots in a medium saucepan. Add water to about 1/2 inch above veggies. Bring to a boil. Cover. Reduce heat and simmer until just fork tender. About 10 minutes..
- When veggies are done drain in colander and set aside. Return pan to medium heat. Add butter, when melted add onion. Sautée onion until translucent. About 2 minutes. Add garlic. Sautée 1 minute more. Always stirring frequently..
- Add flour. Cook 2 minutes, wisking constantly. Wisk in clam juice, evaporated milk, and milk. Bring to a simmer, wisking constantly to prevent clumping and sticking..
- Simmer until broth resembles a thin gravy. Add celery seed and a pinch of salt and pepper. Gently stir in clams, potatoes, and carrots..
- Reduce heat to medium low and cook 5 minutes more. If you'd like the soup a little thinner add up to 1/2 cup more milk. Dish up and enjoy!.