Hey everyone, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, mike's new england clam chowder & homemade croutons. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Chef Jason Hill shows how to make New England Clam Chowder in this episode of "Chef Tips." While visiting San Francisco and Fisherman's Wharf, Jason sampled. A "Restaurants are not Democracies" documentary film outtake! Here, chef Stephen Ricci welcomes "The B" (the irrepressible Michael Carlevale), back to Canada @ Michael's famed Toronto restaurant: Prego Della Piazza, with an out of this world Clam Chowder.

Mike's New England Clam Chowder & Homemade Croutons is one of the most popular of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Mike's New England Clam Chowder & Homemade Croutons is something which I’ve loved my whole life. They’re fine and they look wonderful.

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

Watch the potatoes carefully so they don't overcook. 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. This New England Clam Chowder is made with fresh clams, smoky bacon, russet potatoes, and cream.

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.

A delicious soup to have for dinner with a It was canned clam chowder most of the time, but when we went out to the city, he'd go to his favorite spots to get Clam Chowder in bread bowls. Кулинарная школа. Магазин. new. Today's New England Clam Chowder is creamy and delicious thanks to the addition of milk and pieces of salty bacon. 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 also like this Manhattan Clam. We will ship the best New England clam chowder overnight to your home or office.

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