Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, mike's new england clam chowder & homemade croutons. It is one of my favorites. 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 well liked of current trending foods in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Mike's New England Clam Chowder & Homemade Croutons is something that I have loved my whole life. They are nice and they look fantastic.
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 can achieve that.
The ingredients needed to make Mike's New England Clam Chowder & Homemade Croutons:
- Get 1 (28 oz) Can Baby Clams [reserve all juices]
- Make ready 28 oz Chicken Broth
- Get 1 Cup Heavy Cream
- Take 1 1/2 Cups Celery [chopped with leaves]
- Get 1 1/2 Cups White Onion [chopped]
- Take 3 Cups Potatoes [peeled and chopped]
- Make ready 2 Garlic Cloves [fine chop]
- Make ready 1/2 tsp Dried Thyme
- Take 1/2 tsp Old Bay Seasoning
- Prepare 1 tsp Crushed Saffron Threads
- Get Salt & Black Pepper [to taste]
- Make ready 2 Bay Leaves [pull leaves after simmer]
- Make ready 2 tablespoons Butter
- Take Fresh Parsley [as needed for garnish]
- Prepare 1 Baguette Loaf [+ 2 tbs butter - dash garlic oil or powder - parsley]
- Get 3 tablespoons AP Flour
- Get 2 tbs Corn Starch & Water [for thickener - optional]
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.
So that’s going to wrap this up with this exceptional food mike's new england clam chowder & homemade croutons recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
