How to Make Any-night-of-the-week Mike's New England Clam Chowder & Homemade Croutons

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

But what is the best way to cook chowder? Can the dump-and-simmer method be improved upon by some modern technique? I decided to break it down element by element and figure out how to make the platonic. New England Clam Chowder with Homemade Bread BowlsOh So Delicioso.

Steps 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.

I decided to break it down element by element and figure out how to make the platonic. New England Clam Chowder with Homemade Bread BowlsOh So Delicioso. I love campbell's new england clam chowder but I can never find it in the small cans locally, so I was very happy to see it here on amazon. If I saw cans in this condition in a grocery store I wouldn't buy them for any price. For the ultimate clam chowder recipe that was not too thin and watery or too thick and floury, we settled on medium-size littlenecks or small cherrystones.

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