Recipe: Yummy New England Clam Chowder Stuck in the Midwest

Bettie Wagner
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Recipe: Yummy New England Clam Chowder Stuck in the Midwest
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Recipe: Yummy New England Clam Chowder Stuck in the Midwest Delicious, fresh and tasty.

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.

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 abomination! 😂 A good clam chowder should be thick, and creamy.

New England Clam Chowder Stuck in the Midwest.

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

  1. You need of can baby clams - drained, liquid reserved.

  2. It’s of medium russet potatoes - peeled, cut to 1/2" dice.

  3. It’s of medium carrots - peeled, cut to 1/2" dice.

  4. It’s of medium yellow onion - minced.

  5. You need of garlic - minced.

  6. You need of unsalted butter.

  7. Prepare of all purpose flour.

  8. Prepare of can evaporated milk.

  9. It’s of milk.

  10. It’s of celery seed.

  11. It’s of cayenne (or a dash of hot sauce) - optional.

  12. Prepare of salt and pepper.

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 abomination! 😂 A good clam chowder should be thick, and creamy.

Boston is also known for its delicious lobster roll, but nothing beats the warm deliciousness of a steaming bowl of Boston Clam Chowder.

Rhode Island clam chowder and Manhattan clam chowder, otherwise known as "chowdah," are made with a tomato-based broth.

New England Clam Chowder Stuck in the Midwest step by step

  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 youd like the soup a little thinner add up to 1/2 cup more milk. Dish up and enjoy!.

In Maine and New England, clam chowder has a decadently creamy base and is filled with.

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.

Photo: Chip Riegel for Weekapaug Inn.

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.