New England Clam Chowder Stuck in the Midwest. 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.
What we call New England Clam Chowder today was the earliest and most popular variety of clam chowder (known as Boston Clam Chowder in the Midwest) and it was a contribution of French and British settlers. Chopped clams, aromatic vegetables and creamy potatoes blended with low-fat milk and just a half cup of cream gives this chunky New England-style clam chowder plenty of rich body. Serve with oyster crackers and a tossed salad to make it a meal. You can have New England Clam Chowder Stuck in the Midwest using 12 ingredients and 5 steps. Here is how you achieve that.
Ingredients of New England Clam Chowder Stuck in the Midwest
- You need 1 (10 oz) of can baby clams – drained, liquid reserved.
- You need 3 of medium russet potatoes – peeled, cut to 1/2" dice.
- You need 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.
- It’s 4 tbs of unsalted butter.
- You need 1/3 cup of all purpose flour.
- It’s 1 (12 oz) of can evaporated milk.
- You need 2-2 1/2 cups of milk.
- Prepare 1/4 tsp of celery seed.
- You need 1 pinch of cayenne (or a dash of hot sauce) – optional.
- Prepare to taste of salt and pepper.
Home » Seafood » Easy New England Clam Chowder. New England clam chowder is one of my favorite soups ever. It's a simple soup that is hearty enough to make a meal out of when paired with a big salad and. Photo: Chip Riegel for Weekapaug Inn.
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!.
Weekapaug Inn's New England Style Clam Chowder with Fried Clams & Chive Oil. In a season four episode of Weekends with Yankee, we visited the four-star Weekapaug Inn in Westerly, Rhode Island, where Amy and co-host Richard Wiese enjoyed both its natural beauty and its culinary delicacies. This delicious clam chowder recipe from Chef Devin Bozkaya, topped. A good start for chowder base. I use salt pork rather than bacon.