Simple Way to Make Homemade New England Clam Chowder Stuck in the Midwest

Hello everybody, it is John, welcome to my recipe site. Today, we're going to make a distinctive dish, Step-by-Step Guide to Prepare Ultimate New England Clam Chowder Stuck in the Midwest. It is one of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from New England Clam Chowder Stuck in the Midwest, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare New England Clam Chowder Stuck in the Midwest delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must first prepare a few ingredients. You can have New England Clam Chowder Stuck in the Midwest using 12 ingredients and 5 steps. Here is how you cook it.

I'm half "New Englander", on my dad's side, and as such I LOVE a good clam chowder, but alas I am stuck in the Midwest and there isn't a good, fresh clam in sight. And CANNED clam chowder? Please don't get me started on that abomination! 😂 A good clam chowder should be thick, and creamy. And if there isn't at least a little clam in nearly every bite it ain't worth it. Now, nothing beats a chowder with fresh clams, but if you're like me and stuck where truly fresh seafood is a rarity (or outrageously expensive) you'll appreciate the flavors of this chowder. Better yet, you'll truly appreciate what little effort it takes to prepare!

Ingredients and spices that need to be Take to make New England Clam Chowder Stuck in the Midwest:

1. 1 (10 oz) can baby clams - drained, liquid reserved
2. 3 medium russet potatoes - peeled, cut to 1/2" dice
3. 2 medium carrots - peeled, cut to 1/2" dice
4. 1/2 medium yellow onion - minced
5. 2 cloves garlic - minced
6. 4 tbs unsalted butter
7. 1/3 cup all purpose flour
8. 1 (12 oz) can evaporated milk
9. 2-2 1/2 cups milk
10. 1/4 tsp celery seed
11. 1 pinch cayenne (or a dash of hot sauce) - optional
12. to taste salt and pepper

Instructions to make to make New England Clam Chowder Stuck in the Midwest

1. 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.
2. 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.
3. 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.
4. Simmer until broth resembles a thin gravy. Add celery seed and a pinch of salt and pepper. Gently stir in clams, potatoes, and carrots.
5. 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!

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