Mike's New England Clam Chowder & Homemade Croutons
Mike's New England Clam Chowder & Homemade Croutons

Hello everybody, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, mike's new england clam chowder & homemade croutons. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Mike's New England Clam Chowder & Homemade Croutons is one of the most favored of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Mike's New England Clam Chowder & Homemade Croutons is something that I’ve loved my entire life. They’re fine and they look wonderful.

Whisk in a ladleful of clam juice into the roux then gradually whisk the roux into the soup pot until it thickens. Then whisk in the half and half and heat to a simmer while whisking. Mike's New England Clam Chowder & Homemade Croutons Your guests won't be disappointed with this hot, tummy filling chowder! Authentic New England Clam Chowder made with thick cream and flavorful clam broth.

To get started with this recipe, we must first prepare a few ingredients. You can have mike's new england clam chowder & homemade croutons using 17 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to make Mike's New England Clam Chowder & Homemade Croutons:
  1. Make ready 1 (28 oz) Can Baby Clams [reserve all juices]
  2. Make ready 28 oz Chicken Broth
  3. Make ready 1 Cup Heavy Cream
  4. Prepare 1 1/2 Cups Celery [chopped with leaves]
  5. Prepare 1 1/2 Cups White Onion [chopped]
  6. Prepare 3 Cups Potatoes [peeled and chopped]
  7. Prepare 2 Garlic Cloves [fine chop]
  8. Prepare 1/2 tsp Dried Thyme
  9. Get 1/2 tsp Old Bay Seasoning
  10. Prepare 1 tsp Crushed Saffron Threads
  11. Make ready Salt & Black Pepper [to taste]
  12. Prepare 2 Bay Leaves [pull leaves after simmer]
  13. Prepare 2 tablespoons Butter
  14. Make ready Fresh Parsley [as needed for garnish]
  15. Make ready 1 Baguette Loaf [+ 2 tbs butter - dash garlic oil or powder - parsley]
  16. Take 3 tablespoons AP Flour
  17. Make ready 2 tbs Corn Starch & Water [for thickener - optional]

Stir in water and potatoes, and season with salt and pepper. New England clam chowder normally contains clams, potatoes, onions, salted pork and milk or cream. The addition of dairy is considered the biggest difference from other chowders. Be sure to check out our other wickedly good New England recipes!

Instructions to make Mike's New England Clam Chowder & Homemade Croutons:
  1. Here's what you'll need. Flour and Saffron not pictured.
  2. Fine chop your vegetables. Add butter, onions, celery, garlic, thyme, black pepper, salt, bay leaves and Old Bay to your pot. Stir well and simmer for 10 minutes until vegetables are slightly translucent. Stir regularly. You don't want to burn your garlic.
  3. Add your flour and stir well and often for 5 minutes. You're burning out that flour taste.
  4. Drain your clams and reserve all fluids. Set clams to the side.
  5. Add all fluids to your pot. - - Peel and chop potatoes into 1/2" cubes. Place them in pot. You're peeling and chopping your potatoes last since they will brown unless soaked in water.
  6. Simmer for 20 minutes or, until your potatoes have softened. - - Add salt and pepper to taste.
  7. At this point you'll have the option to thicken your chowder. You'll do it at this point exactly since as the potatoes soften, they will thicken the broth. - - To thicken: Add 2 tablespoons Corn Starch to 1 tablespoon water in a small bowl and mix well. Slowly add your starch mixture and allow pot to simmer back up. It'll thicken up quickly. Add additional starch to thicken more. I usually add the full 2 tablespoons but it's your call.
  8. Add your clams, stir and simmer 1 minute. No longer or you'll have extremely chewy clams. - - Pull pot from heat source and cover.
  9. For the croutons: - - Slice baguette bread into 1" cubes. - - Add 2 tablespoons butter and a dash of garlic oil or, couple dashes of garlic powder a pan and heat. - - Place croutons in heated butter. Fry for 3 minutes or, until crispy and coated. - - Fine chop parsley and add to pan. Mix quickly and well. - - Drain croutons on paper towels. Serve immediately.
  14. Garnish bowl with fresh parsley and place your croutons on top. Enjoy!
  15. Feel free to garnish with fresh clams as well. Just steam clams in a slight amount of water until they open. Discard any that don't open.

The addition of dairy is considered the biggest difference from other chowders. Be sure to check out our other wickedly good New England recipes! The creaminess was just right for New England clam chowder. I served with a crusty whole-grain bread and oyster crackers. Heat the butter in a large pot over medium-high heat.

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