Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a special dish, mike's new england clam chowder & homemade croutons. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Mike's New England Clam Chowder & Homemade Croutons is one of the most favored of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Mike's New England Clam Chowder & Homemade Croutons is something that I have loved my entire life. They’re fine and they look wonderful.
Bring the clam juice and diced potatoes to a boil in a large soup pot. Cook until the potatoes are tender. For the ultimate clam chowder recipe that was not too thin and watery or too thick and floury, we settled on medium-size littlenecks or small cherrystones. Included in your trial membership: All Foolproof Recipes on America's Test Kitchen, Cook's Illustrated, and Cook's Country.
To begin with this particular recipe, we have to first prepare a few components. You can have mike's new england clam chowder & homemade croutons using 17 ingredients and 15 steps. Here is how you cook it.
The ingredients needed to make Mike's New England Clam Chowder & Homemade Croutons:
- Take 1 (28 oz) Can Baby Clams [reserve all juices]
- Get 28 oz Chicken Broth
- Make ready 1 Cup Heavy Cream
- Get 1 1/2 Cups Celery [chopped with leaves]
- Make ready 1 1/2 Cups White Onion [chopped]
- Make ready 3 Cups Potatoes [peeled and chopped]
- Make ready 2 Garlic Cloves [fine chop]
- Take 1/2 tsp Dried Thyme
- Prepare 1/2 tsp Old Bay Seasoning
- Take 1 tsp Crushed Saffron Threads
- Take Salt & Black Pepper [to taste]
- Get 2 Bay Leaves [pull leaves after simmer]
- Take 2 tablespoons Butter
- Make ready Fresh Parsley [as needed for garnish]
- Get 1 Baguette Loaf [+ 2 tbs butter - dash garlic oil or powder - parsley]
- Get 3 tablespoons AP Flour
- Prepare 2 tbs Corn Starch & Water [for thickener - optional]
A classic American dish, New England clam chowder is as old as the colonial times. It's a simple soup with some creamy character. It's also a perfect meal for a very cold night. Some types of clams may take a little longer to cook.
Instructions to make Mike's New England Clam Chowder & Homemade Croutons:
- Here's what you'll need. Flour and Saffron not pictured.
- 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.
- Add your flour and stir well and often for 5 minutes. You're burning out that flour taste.
- Drain your clams and reserve all fluids. Set clams to the side.
- 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.
- Simmer for 20 minutes or, until your potatoes have softened. - - Add salt and pepper to taste.
- 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.
- Add your clams, stir and simmer 1 minute. No longer or you'll have extremely chewy clams. - - Pull pot from heat source and cover.
- 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.
- Garnish bowl with fresh parsley and place your croutons on top. Enjoy!
- 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.
It's also a perfect meal for a very cold night. Some types of clams may take a little longer to cook. Gauge whether they are ready by checking their shells. By :I Love My Instant Pot®Soups, Stews, and Chilis Recipe Book by Kelly Jaggers. It is a classic from coast to coast.
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