Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, mike's new england clam chowder & homemade croutons. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Wonderfully creamy New England Clam Chowder is way easier than you think to make at home and about to become a new family favorite! This easy clam chowder recipe has rich flavor for the perfect bowl of comfort! Other taste treats at The Clam Shack include flavorful clam chowder and a light, crispy fried haddock sandwich.
Mike's New England Clam Chowder & Homemade Croutons is one of the most popular of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Mike's New England Clam Chowder & Homemade Croutons is something that I have loved my entire life.
To get started with this 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 can achieve it.
The ingredients needed to make Mike's New England Clam Chowder & Homemade Croutons:
- Prepare 1 (28 oz) Can Baby Clams [reserve all juices]
- Take 28 oz Chicken Broth
- Get 1 Cup Heavy Cream
- Get 1 1/2 Cups Celery [chopped with leaves]
- Make ready 1 1/2 Cups White Onion [chopped]
- Get 3 Cups Potatoes [peeled and chopped]
- Take 2 Garlic Cloves [fine chop]
- Make ready 1/2 tsp Dried Thyme
- Prepare 1/2 tsp Old Bay Seasoning
- Make ready 1 tsp Crushed Saffron Threads
- Prepare Salt & Black Pepper [to taste]
- Get 2 Bay Leaves [pull leaves after simmer]
- Take 2 tablespoons Butter
- Make ready Fresh Parsley [as needed for garnish]
- Make ready 1 Baguette Loaf [+ 2 tbs butter - dash garlic oil or powder - parsley]
- Prepare 3 tablespoons AP Flour
- Take 2 tbs Corn Starch & Water [for thickener - optional]
Watch the potatoes carefully so they don't overcook. New England Clam Chowder - Even in New England, known for the Boston or New England-style chowders, you can find different types of clam chowder. In Maine, those living on one side of Penobscot Bay like their clam chowder made with tomatoes, while those living on the other side like. On the coast of New England, where clams are a staple, chowder features prominently on most menus.
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.1. 1.
- 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.
Chef Pam McKinstry created this award-winning New England Clam Chowder for her Nantucket Island restaurants many years ago, and she says fans have told her that this is the best. 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. All clam chowder has the basics: clams, potatoes, salt pork or bacon, and onion. After that, it's a wild, wild clam chowder country out there.
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