Hey everyone, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, mike's new england clam chowder & homemade croutons. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Mike's New England Clam Chowder & Homemade Croutons is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. Mike's New England Clam Chowder & Homemade Croutons is something that I have loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. 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:
- Get 1 (28 oz) Can Baby Clams [reserve all juices]
- Take 28 oz Chicken Broth
- Get 1 Cup Heavy Cream
- Make ready 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
- Take 1/2 tsp Old Bay Seasoning
- Get 1 tsp Crushed Saffron Threads
- Make ready Salt & Black Pepper [to taste]
- Prepare 2 Bay Leaves [pull leaves after simmer]
- Get 2 tablespoons Butter
- Get 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
- Prepare 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 for this exceptional food mike's new england clam chowder & homemade croutons recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
