How to make Mike's New England Clam Chowder & Homemade Croutons delicious

Mike's New England Clam Chowder & Homemade Croutons - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Mike's New England Clam Chowder & Homemade Croutons! A quick and easy dinner that is ready in under 40 minutes! Keep it "old school" by using white pepper. Nothing fancy but mighty fine, especially eaten at the nearby picnic tables on a sunny day with a view of the water and seals swimming by. Wonderfully creamy New England Clam Chowder is way easier than you think to make at home and about to become a new family favorite! This easy clam chowder recipe has rich flavor for the perfect bowl of comfort! Share: Rate this Recipe This classic clam chowder doesn't use flour for thickening.

Watch the potatoes carefully so they don't overcook. 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.

You can cook Mike's New England Clam Chowder & Homemade Croutons with 17 Ingredients and 15 steps. See the following guide!

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

On the coast of New England, where clams are a staple, chowder features prominently on most menus. Chef Pam McKinstry created this award-winning New England Clam Chowder for her Nantucket Island restaurants many years ago, and she says fans have told her that this is the best. Today's New England Clam Chowder is creamy and delicious thanks to the addition of milk and pieces of salty bacon. I tend to not buy canned soups Without those flavors in the background the soup would lack real homemade flavor.

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..
10. .
11. .
12. .
13. .
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..

If you like this New England Clam Chowder recipe I'm betting you. 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. Creamy, hearty New England clam chowder is by far the most popular chowder style (compared to Manhattan or Rhode Island versions). New England clam chowder (also known as Boston Clam Chowder) is creamy thanks to milk or cream, which gives it that recognizable white color.