Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, new england clam chowder stuck in the midwest. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
New England Clam Chowder Stuck in the Midwest is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They are fine and they look fantastic. New England Clam Chowder Stuck in the Midwest is something which I have loved my whole life.
Great recipe for New England Clam Chowder Stuck in the Midwest. 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. Please don't get me started on that.
To get started with this recipe, we have to 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 can achieve that.
The ingredients needed to make New England Clam Chowder Stuck in the Midwest:
- Take 1 (10 oz) can baby clams - drained, liquid reserved
- Make ready 3 medium russet potatoes - peeled, cut to 1/2" dice
- Get 2 medium carrots - peeled, cut to 1/2" dice
- Get 1/2 medium yellow onion - minced
- Make ready 2 cloves garlic - minced
- Prepare 4 tbs unsalted butter
- Prepare 1/3 cup all purpose flour
- Get 1 (12 oz) can evaporated milk
- Take 2-2 1/2 cups milk
- Get 1/4 tsp celery seed
- Get 1 pinch cayenne (or a dash of hot sauce) - optional
- Get to taste salt and pepper
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. Please don't get me started on that abomination! 😂 A good clam chowder should be thick, and creamy. Farewell, French onion dip - a new soup-inspired dip is in town. Garnish with more parsley and serve alongside puffed potato chips since potatoes are an important part of clam chowder!
Steps to make New England Clam Chowder Stuck in the Midwest:
- 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!
My clam chowder-eating was perfunctory and instinctual, the routine behavior of a [serious voice] native New Englander. And it was anything but thoughtful. That is, until I was asked to define just what exactly makes a good traditional New England clam chowder, and find the top takes on the dish in Boston. New England clam chowder is thick, creamy, and milky-white. Manhattan clam chowder is tomatoey, brothy, and clear.
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