Hello everybody, it is Louise, 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. For mine, I am going to 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 current trending foods in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They are fine and they look wonderful. Mike's New England Clam Chowder & Homemade Croutons is something which I have loved my entire life.
This lightened-up New England Clam Chowder recipe is made with milk instead of heavy cream. Yet it's just as rich, creamy, hearty and delicious a clam chowder soup as ever. A classic American dish, New England clam chowder is as old as the colonial times. It's a simple soup with some creamy character.
To begin with this particular recipe, we must prepare a few ingredients. You can cook 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:
- Make ready 1 (28 oz) Can Baby Clams [reserve all juices]
- Make ready 28 oz Chicken Broth
- Get 1 Cup Heavy Cream
- Prepare 1 1/2 Cups Celery [chopped with leaves]
- Get 1 1/2 Cups White Onion [chopped]
- Make ready 3 Cups Potatoes [peeled and chopped]
- Take 2 Garlic Cloves [fine chop]
- Get 1/2 tsp Dried Thyme
- Get 1/2 tsp Old Bay Seasoning
- Make ready 1 tsp Crushed Saffron Threads
- Take Salt & Black Pepper [to taste]
- Make ready 2 Bay Leaves [pull leaves after simmer]
- Make ready 2 tablespoons Butter
- Get Fresh Parsley [as needed for garnish]
- Get 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]
Share: Rate this Recipe This classic clam chowder doesn't use flour for thickening. Watch the potatoes carefully so they don't overcook. 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.
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.
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. Ziploc® New England Patriots Slider Bags.
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