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The ingredients needed to cook New England Clam Chowder Stuck in the Midwest:
- Take 1 (10 oz) can baby clams - drained, liquid reserved
- Take 3 medium russet potatoes - peeled, cut to 1/2" dice
- Get 2 medium carrots - peeled, cut to 1/2" dice
- Prepare 1/2 medium yellow onion - minced
- Use 2 cloves garlic - minced
- You need 4 tbs unsalted butter
- You need 1/3 cup all purpose flour
- Take 1 (12 oz) can evaporated milk
- Get 2-2 1/2 cups milk
- You need 1/4 tsp celery seed
- Use 1 pinch cayenne (or a dash of hot sauce) - optional
- Use to taste salt and pepper
Instructions to make New England Clam Chowder Stuck in the Midwest:
- 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!
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