Mike's New England Clam Chowder & Homemade Croutons. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook. This lightened-up New England Clam Chowder recipe is made with milk instead of heavy cream. Yet it's just as rich, creamy, hearty and delicious a clam chowder soup as ever.
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.
You can Cook Mike's New England Clam Chowder & Homemade Croutons using 17 ingredients and 15 steps. Here is how you cook it.
Ingredients of Mike's New England Clam Chowder & Homemade Croutons
- It's 1 (28 oz) of Can Baby Clams [reserve all juices].
- What You needis 28 oz of Chicken Broth.
- What You needis 1 Cup of Heavy Cream.
- It's 1 1/2 Cups of Celery [chopped with leaves].
- What You needis 1 1/2 Cups of White Onion [chopped].
- It's 3 Cups of Potatoes [peeled and chopped].
- It's 2 of Garlic Cloves [fine chop].
- What You needis 1/2 tsp of Dried Thyme.
- Lets Go Prepare 1/2 tsp of Old Bay Seasoning.
- Lets Go Prepare 1 tsp of Crushed Saffron Threads.
- Lets Go Prepare of Salt & Black Pepper [to taste].
- It's 2 of Bay Leaves [pull leaves after simmer].
- It's 2 tablespoons of Butter.
- It's of Fresh Parsley [as needed for garnish].
- It's 1 of Baguette Loaf [+ 2 tbs butter - dash garlic oil or powder - parsley].
- It's 3 tablespoons of AP Flour.
- What You needis 2 tbs of Corn Starch & Water [for thickener - optional].
Some types of clams may take a little longer to cook. Gauge whether they are ready by checking their shells. Try this clam chowder recipe and get more comfort food recipes and ideas from Food.com. I've had chowder at Legal Seafoods in Boston, which I have to say is good, but mine is BETTER!
Mike's New England Clam Chowder & Homemade Croutons step by step
- 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..
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- 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..
If you like thick chowder, you'll love this one!! New England clam chowder - MCV - Melbourne Community Voice for Gay and Lesbian Readers. The highest, or, at the very least, the most notable expression of New England cooking, is clam. New England clam chowder is thick, creamy, and milky-white. Below, I'll explain the differences between New England and Manhattan clam chowder, and then take a closer look at why these two soups tend to trigger such intense feelings.