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Mike's New England Clam Chowder & Homemade Croutons
Mike's New England Clam Chowder & Homemade Croutons

Before you jump to Mike's New England Clam Chowder & Homemade Croutons recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.

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When you go to the grocery store, be sensible about it. When you make wise choices at the grocery store, your meals will get healthier automatically. Think about it: you aren’t going to want to cope with a hectic store or a long drive through line at the end of the day. You want to get home immediately and have something beneficial. Fill your cabinets with healthy foods. This way, even when you decide that you want something greasy or not super nutritous, you will still be choosing items that are healthier for you than you would probably choose while running into a store or fast food restaurant.

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We hope you got benefit from reading it, now let’s go back to mike's new england clam chowder & homemade croutons recipe. You can have mike's new england clam chowder & homemade croutons using 17 ingredients and 15 steps. Here is how you achieve that.

The ingredients needed to make Mike's New England Clam Chowder & Homemade Croutons:
  1. Prepare 1 (28 oz) Can Baby Clams [reserve all juices]
  2. Prepare 28 oz Chicken Broth
  3. You need 1 Cup Heavy Cream
  4. Get 1 1/2 Cups Celery [chopped with leaves]
  5. Get 1 1/2 Cups White Onion [chopped]
  6. Get 3 Cups Potatoes [peeled and chopped]
  7. You need 2 Garlic Cloves [fine chop]
  8. Use 1/2 tsp Dried Thyme
  9. Take 1/2 tsp Old Bay Seasoning
  10. You need 1 tsp Crushed Saffron Threads
  11. You need Salt & Black Pepper [to taste]
  12. Get 2 Bay Leaves [pull leaves after simmer]
  13. You need 2 tablespoons Butter
  14. Get Fresh Parsley [as needed for garnish]
  15. Provide 1 Baguette Loaf [+ 2 tbs butter - dash garlic oil or powder - parsley]
  16. You need 3 tablespoons AP Flour
  17. You need 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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