Mike's New England Clam Chowder & Homemade Croutons. 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!
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.
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 using 17 ingredients and 15 steps. Here is how you achieve that.
Ingredients of Mike's New England Clam Chowder & Homemade Croutons
- 🢂 1 (28 oz) of Can Baby Clams [reserve all juices].
- 🢂 28 oz of Chicken Broth.
- 🢂 1 Cup of Heavy Cream.
- 🢂 1 1/2 Cups of Celery [chopped with leaves].
- 🢂 1 1/2 Cups of White Onion [chopped].
- 🢂 3 Cups of Potatoes [peeled and chopped].
- 🢂 2 of Garlic Cloves [fine chop].
- 🢂 1/2 tsp of Dried Thyme.
- 🢂 1/2 tsp of Old Bay Seasoning.
- 🢂 1 tsp of Crushed Saffron Threads.
- 🢂 of Salt & Black Pepper [to taste].
- 🢂 2 of Bay Leaves [pull leaves after simmer].
- 🢂 2 tablespoons of Butter.
- 🢂 of Fresh Parsley [as needed for garnish].
- 🢂 1 of Baguette Loaf [+ 2 tbs butter - dash garlic oil or powder - parsley].
- 🢂 3 tablespoons of AP Flour.
- 🢂 2 tbs of Corn Starch & Water [for thickener - optional].
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. All clam chowder has the basics: clams, potatoes, salt pork or bacon, and onion. After that, it's a wild, wild clam chowder country out there.
instructions Mike's New England Clam Chowder & Homemade Croutons
- 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..
From the tip of New England to the bottom of Manhattan and everywhere in between, a debate rages on about which style of clam chowder reigns supreme. Pour into a bowl and serve. New England Clam Chowder is a perfect way to wind down after a day of sightseeing in Canada and New England. New England Clam Chowder - Even in New England, known for the Boston or New England-style chowders, you can find different types of clam chowder. In Maine, those living on one side of Penobscot Bay like their clam chowder made with tomatoes, while those living on the other side like.
