Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, new england clam chowder stuck in the midwest. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

New England Clam Chowder Stuck in the Midwest is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They’re fine and they look wonderful. New England Clam Chowder Stuck in the Midwest is something that I have loved my whole life.

To get started with this recipe, we have to 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 that.

The ingredients needed to make New England Clam Chowder Stuck in the Midwest:

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

Instructions 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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