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

Hello everybody, I hope you’re 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. 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 meals on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Mike's New England Clam Chowder & Homemade Croutons is something which I have loved my whole life. They’re fine and they look fantastic.

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

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