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.
Clam Chowder secret: New England style clam chowder is creamy & thick. The quick roux adds lots of good body and makes the soup creamy & thick. Do not reduce the roux quantity. You can cook New England Clam Chowder Stuck in the Midwest using 12 ingredients and 5 steps. Here is how you cook it.
Ingredients of New England Clam Chowder Stuck in the Midwest
- You need 1 (10 oz) of can baby clams – drained, liquid reserved.
- Prepare 3 of medium russet potatoes – peeled, cut to 1/2" dice.
- It’s 2 of medium carrots – peeled, cut to 1/2" dice.
- It’s 1/2 of medium yellow onion – minced.
- You need 2 cloves of garlic – minced.
- It’s 4 tbs of unsalted butter.
- You need 1/3 cup of all purpose flour.
- Prepare 1 (12 oz) of can evaporated milk.
- You need 2-2 1/2 cups of milk.
- It’s 1/4 tsp of celery seed.
- Prepare 1 pinch of cayenne (or a dash of hot sauce) – optional.
- It’s to taste of salt and pepper.
Flavor secret: The massive flavor of this hearty soup lies in the seasoning and the Worcestershire sauce. Clam chowder, especially the canned stuff, is pretty divisive. It can get weird fast, and the flavor isn't always on point. But for those who love it, it's a comforting, creamy soul warming soup that is ready in just a few minutes.
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!.
Maybe because it's so divisive, there aren't a ton of brands. 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. 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. A good start for chowder base.