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

Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to make a special dish, mike's new england clam chowder & homemade croutons. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

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.

Mike's New England Clam Chowder & Homemade Croutons is one of the most well liked of current trending foods in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Mike's New England Clam Chowder & Homemade Croutons is something which I have loved my whole life.

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

Try this clam chowder recipe and get more comfort food recipes and ideas from Food.com. I've had chowder at Legal Seafoods in Boston, which I have to say is good, but mine is BETTER! If you like thick chowder, you'll love this one!! New England clam chowder is thick, creamy, and milky-white.

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.

If you like thick chowder, you'll love this one!! New England clam chowder is thick, creamy, and milky-white. Below, I'll explain the differences between New England and Manhattan clam chowder, and then take a closer look at why these two soups tend to trigger such intense feelings. New England clam chowder - MCV - Melbourne Community Voice for Gay and Lesbian Readers. The highest, or, at the very least, the most notable expression of New England cooking, is clam.

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