Hello everybody, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, mike's new england clam chowder & homemade croutons. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Mike's New England Clam Chowder & Homemade Croutons is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Mike's New England Clam Chowder & Homemade Croutons is something that I’ve loved my whole life.
Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook. 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!
To get started 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:
- Make ready 1 (28 oz) Can Baby Clams [reserve all juices]
- Take 28 oz Chicken Broth
- Take 1 Cup Heavy Cream
- Make ready 1 1/2 Cups Celery [chopped with leaves]
- Get 1 1/2 Cups White Onion [chopped]
- Take 3 Cups Potatoes [peeled and chopped]
- Get 2 Garlic Cloves [fine chop]
- Prepare 1/2 tsp Dried Thyme
- Make ready 1/2 tsp Old Bay Seasoning
- Get 1 tsp Crushed Saffron Threads
- Prepare Salt & Black Pepper [to taste]
- Take 2 Bay Leaves [pull leaves after simmer]
- Take 2 tablespoons Butter
- Prepare Fresh Parsley [as needed for garnish]
- Prepare 1 Baguette Loaf [+ 2 tbs butter - dash garlic oil or powder - parsley]
- Make ready 3 tablespoons AP Flour
- Make ready 2 tbs Corn Starch & Water [for thickener - optional]
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. New England clam chowder is thick, creamy, and milky-white.
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.
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. This New England Clam Chowder recipe gets bumped up several flavor notches and will have you coming back for seconds! An excellent New England Clam Chowder uses few and simple ingredients but the quality of these ingredients is key. Remove bay leaf and add cream. This lightened-up New England Clam Chowder recipe is made with milk instead of heavy cream.
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