Recipe: Appetizing New England Clam Chowder Stuck in the Midwest

New England Clam Chowder Stuck in the Midwest. This New England Clam Chowder is made with fresh clams, smoky bacon, russet potatoes, and cream. A delicious soup to have for dinner New England Clam Chowder is my brother Andrew's favorite soup in the whole world, so it's something that was around a lot when we were growing up. Bacon, clams, and heavy cream make this soup rich, hearty, and satisfying.

Quahogs replace fish in the fish-milk stews of coastal England and France to become New England chowder. Today's New England Clam Chowder is creamy and delicious thanks to the addition of milk and pieces of salty bacon. I tend to not buy canned soups In particular, it's the fresh aromatics used in the soup that give it such great flavor. You can cook New England Clam Chowder Stuck in the Midwest using 12 ingredients and 5 steps. Here is how you achieve it.

Ingredients of New England Clam Chowder Stuck in the Midwest

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

Return the bacon to pan, stir in the flour slowly and mix until smooth to form a roux. New England Clam Chowder is a perfect way to wind down after a day of sightseeing in Canada and New England. Add in the onion, celery and thyme. Continue to cook until the onions become translucent, taking care not to.

step by step 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!.

New England clam chowder (also known as Boston Clam Chowder) is creamy thanks to milk or cream, which gives it that recognizable white color. It's thick and made with clams, potatoes, onions, and at times includes salt pork. This very popular soup in the North East is often served with or. Does Manhattan clam chowder have any strengths compared to New England clam chowder? Stir in the clams, season with salt and pepper to taste, and serve.