Easiest Way to Prepare Perfect Mike's New England Clam Chowder & Homemade Croutons

Alice Douglas
Recipe
Share on Tumblr
Share on Pinterest
Share on WhatsApp
Easiest Way to Prepare Perfect Mike's New England Clam Chowder & Homemade Croutons
Page content

Easiest Way to Prepare Perfect Mike's New England Clam Chowder & Homemade Croutons Delicious, fresh and tasty.

Mike's New England Clam Chowder & Homemade Croutons. Your guests won't be disappointed with this hot, tummy filling chowder! Your parents and siblings adored it! Welcome to Mike's Imported British Goods.

Clam Chowder at Mike's Clam Shack "Aside from not coming with a side, the food was great.

The New England clam chowder was the best I've ever had (sorry Maine Seafood).

Outdoor social distanced dining and friendly service rounded out our… Clam chowder is no doubt a New England staple, but this version was actually bred in Chicago by Michael Kornick, chef-owner and of Fish Bar, the city's new homage to the sea.

You can have Mike's New England Clam Chowder & Homemade Croutons using 17 ingredients and 15 steps. Here is how you cook that.

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

  1. You need 1 (28 oz) of Can Baby Clams [reserve all juices].

  2. You need 28 oz of Chicken Broth.

  3. You need 1 Cup of Heavy Cream.

  4. It’s 1 1/2 Cups of Celery [chopped with leaves].

  5. Prepare 1 1/2 Cups of White Onion [chopped].

  6. Prepare 3 Cups of Potatoes [peeled and chopped].

  7. Prepare 2 of Garlic Cloves [fine chop].

  8. It’s 1/2 tsp of Dried Thyme.

  9. Prepare 1/2 tsp of Old Bay Seasoning.

  10. It’s 1 tsp of Crushed Saffron Threads.

  11. Prepare of Salt & Black Pepper [to taste].

  12. Prepare 2 of Bay Leaves [pull leaves after simmer].

  13. You need 2 tablespoons of Butter.

  14. You need of Fresh Parsley [as needed for garnish].

  15. Prepare 1 of Baguette Loaf [+ 2 tbs butter - dash garlic oil or powder - parsley].

  16. You need 3 tablespoons of AP Flour.

  17. It’s 2 tbs of Corn Starch & Water [for thickener - optional].

New England clam chowder normally contains clams, potatoes, onions, salted pork and milk or cream.

The addition of dairy is considered the biggest difference from other chowders.

Interestingly, along the East Coast you can trace where you are by how the chowder is made.

In New England, with the exception of Rhode Island, the chowder is dairy based.

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

  1. Heres 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 dont want to burn your garlic..

  3. Add your flour and stir well and often for 5 minutes. Youre 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. Youre peeling and chopping your potatoes last since they will brown unless soaked in water..

  1. Simmer for 20 minutes or, until your potatoes have softened.

Add salt and pepper to taste..

  1. At this point youll 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..

  1. Add your clams, stir and simmer 1 minute. No longer or youll have extremely chewy clams.

Pull pot from heat source and cover..

  1. 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..

  1. .

  2. .

  3. .

  4. .

  5. Garnish bowl with fresh parsley and place your croutons on top. Enjoy!.

  6. Feel free to garnish with fresh clams as well. Just steam clams in a slight amount of water until they open. Discard any that dont open..

Rhode Island makes a clear chowder, using only water.

New York, of course, makes a tomato-based chowder.

The creaminess was just right for New England clam chowder.

I served with a crusty whole-grain bread and oyster crackers.

Extreme New England Clam Chowder, thick and rich, made with cream and flavorful clam broth, loaded with chunks of clams, potatoes, and spices.