Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, mike's new england clam chowder & homemade croutons. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Mike's New England Clam Chowder & Homemade Croutons is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Mike's New England Clam Chowder & Homemade Croutons is something that I’ve loved my entire life. They are fine and they look wonderful.
Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook. This New England Clam Chowder is made with fresh clams, smoky bacon, russet potatoes, and cream. A delicious soup to have for dinner with Bread bowl clam chowder tends to be on the thicker side, probably so the bread doesn't get too soggy, but my favorite New England style clam chowder.
To begin with this particular recipe, we must 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 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]
- Prepare 28 oz Chicken Broth
- Prepare 1 Cup Heavy Cream
- Make ready 1 1/2 Cups Celery [chopped with leaves]
- Prepare 1 1/2 Cups White Onion [chopped]
- Make ready 3 Cups Potatoes [peeled and chopped]
- Make ready 2 Garlic Cloves [fine chop]
- Make ready 1/2 tsp Dried Thyme
- Take 1/2 tsp Old Bay Seasoning
- Prepare 1 tsp Crushed Saffron Threads
- Take Salt & Black Pepper [to taste]
- Prepare 2 Bay Leaves [pull leaves after simmer]
- Make ready 2 tablespoons Butter
- Get Fresh Parsley [as needed for garnish]
- Take 1 Baguette Loaf [+ 2 tbs butter - dash garlic oil or powder - parsley]
- Take 3 tablespoons AP Flour
- Prepare 2 tbs Corn Starch & Water [for thickener - optional]
Leave it to a native Mainer to create a truly new New England clam chowder. This clean and elegant recipe from chef Erin French of the Lost Kitchen is still as And yet she made an exception in the case of this clam chowder recipe. Her final Slow Food Fast contribution, it's a creamy, hearty soup ready. Today's New England Clam Chowder is creamy and delicious thanks to the addition of milk and pieces of salty bacon.
Steps 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.
I tend to not buy canned soups Without those flavors in the background the soup would lack real homemade flavor. If you like this New England Clam Chowder recipe I'm betting you. New England clam chowder (also known as Boston Clam Chowder) is creamy thanks to milk or cream, which gives it that recognizable white color. There might be garlic added for a boost of flavor as well. Interestingly enough, Manhattan Clam Chowder has nothing to do with New York City itself.
So that is going to wrap it up with this exceptional food mike's new england clam chowder & homemade croutons recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
