Simple Way to Make Award-winning Mike's New England Clam Chowder & Homemade Croutons

Hey everyone, I hope you’re having an amazing 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. This time, I will 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 recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Mike's New England Clam Chowder & Homemade Croutons is something that I’ve loved my whole life. They are nice and they look wonderful.

To begin with this 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. Make ready 1 (28 oz) Can Baby Clams [reserve all juices]
2. Prepare 28 oz Chicken Broth
3. Take 1 Cup Heavy Cream
4. Get 1 1/2 Cups Celery [chopped with leaves]
5. Take 1 1/2 Cups White Onion [chopped]
6. Make ready 3 Cups Potatoes [peeled and chopped]
7. Make ready 2 Garlic Cloves [fine chop]
8. Prepare 1/2 tsp Dried Thyme
9. Prepare 1/2 tsp Old Bay Seasoning
10. Make ready 1 tsp Crushed Saffron Threads
11. Get Salt & Black Pepper [to taste]
12. Make ready 2 Bay Leaves [pull leaves after simmer]
13. Make ready 2 tablespoons Butter
14. Take Fresh Parsley [as needed for garnish]
15. Make ready 1 Baguette Loaf [+ 2 tbs butter - dash garlic oil or powder - parsley]
16. Get 3 tablespoons AP Flour
17. Make ready 2 tbs Corn Starch & Water [for thickener - optional]

Instructions 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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