A delightful and creamy clam chowder with a hint of spice, perfect for cozy evenings.
Peel and dice the potatoes into small cubes.
Cutting the potatoes into uniform pieces ensures even cooking.
In a large pot, add the diced potatoes and water. Bring to a boil and cook until the potatoes are tender.
Do not overcook the potatoes; they should hold their shape.
In a small pan, melt the butter over medium heat. Add the chopped onion and sauté until translucent.
Stir frequently to prevent the onion from burning.
Sprinkle the flour over the onions and stir to combine. Cook for 1-2 minutes to remove the raw flour taste.
Cooking the flour ensures a smooth and creamy chowder.
Add the cayenne pepper, celery seed, and parsley to the onion mixture. Stir well.
Adjust the spices to your taste preference.
Drain the juice from the canned clams into the pot with the potatoes. Reserve the clams for later.
The clam juice adds a rich seafood flavor to the broth.
Pour the evaporated milk into the pot and stir to combine. Heat gently without boiling.
Heating gently prevents the milk from curdling.
Add the onion mixture to the pot with the potatoes. Stir constantly until the chowder thickens slightly.
Stirring constantly ensures a smooth texture.
Stir in the reserved clams and season with salt to taste. Cook for an additional 5 minutes until heated through.
Avoid overcooking the clams to keep them tender.
Serve the chowder hot, garnished with a sprinkle of parsley if desired.
Serve with crusty bread or crackers for a complete meal.
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