Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, mike's new england clam chowder & homemade croutons. It is one of my favorites food recipes. For mine, 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 popular of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Mike's New England Clam Chowder & Homemade Croutons is something that I’ve loved my whole life.
A real New England Clam Chowder NEVER thickens with flour or cornstarch. That will change the flavor and texture completely. Light cream and freshly ground pepper are added to the hot chowder just before adding the clams.
To get started with this recipe, we must 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 that.
The ingredients needed to make Mike's New England Clam Chowder & Homemade Croutons:
- Take 1 (28 oz) Can Baby Clams [reserve all juices]
- Take 28 oz Chicken Broth
- Prepare 1 Cup Heavy Cream
- Get 1 1/2 Cups Celery [chopped with leaves]
- Get 1 1/2 Cups White Onion [chopped]
- Get 3 Cups Potatoes [peeled and chopped]
- Prepare 2 Garlic Cloves [fine chop]
- Get 1/2 tsp Dried Thyme
- Make ready 1/2 tsp Old Bay Seasoning
- Take 1 tsp Crushed Saffron Threads
- Take Salt & Black Pepper [to taste]
- Prepare 2 Bay Leaves [pull leaves after simmer]
- Get 2 tablespoons Butter
- Get Fresh Parsley [as needed for garnish]
- Get 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]
This easy clam chowder recipe makes perfect comfort food for a cold night. Made with bacon, plenty of potatoes, and with just the right amount of cream, you will be a chowder master with my instructions for how to make clam chowder. Creamy, hearty New England clam chowder is by far the most popular chowder style (compared to Manhattan or Rhode Island versions). Many versions use a flour and.
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.
A classic American dish, New England clam chowder is as old as the colonial times. It's a simple soup with some creamy character. It's also a perfect meal for a very cold night. Some types of clams may take a little longer to cook. Gauge whether they are ready by checking their shells.
So that is going to wrap this up with this exceptional food mike's new england clam chowder & homemade croutons recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
