Recipe of Bobby Flay New England Clam Chowder Stuck in the Midwest

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, new england clam chowder stuck in the midwest. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

New England Clam Chowder Stuck in the Midwest is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. New England Clam Chowder Stuck in the Midwest is something which I’ve loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can cook 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. Take can baby clams - drained, liquid reserved
2. Get medium russet potatoes - peeled, cut to 1/2" dice
3. Get medium carrots - peeled, cut to 1/2" dice
4. Prepare medium yellow onion - minced
5. Make ready garlic - minced
6. Make ready unsalted butter
7. Make ready all purpose flour
8. Get can evaporated milk
9. Prepare milk
10. Make ready celery seed
11. Get cayenne (or a dash of hot sauce) - optional
12. Get 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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