Easiest Way to Make Jamie Oliver Mike's New England Clam Chowder & Homemade Croutons

Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, mike's new england clam chowder & homemade croutons. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Whisk in a ladleful of clam juice into the roux then gradually whisk the roux into the soup pot until it thickens. Then whisk in the half and half and heat to a simmer while whisking. Mike's New England Clam Chowder & Homemade Croutons MMOBRIEN ALBUQUERQUE, NEW MEXICO Your guests won't be disappointed with this hot, tummy filling chowder! New England Clam Chowder is ready for this chilly day!

Mike's New England Clam Chowder & Homemade Croutons is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They are nice and they look wonderful. Mike's New England Clam Chowder & Homemade Croutons is something that I have loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can cook mike's new england clam chowder & homemade croutons using 17 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Mike's New England Clam Chowder & Homemade Croutons:

1. Make ready 1 (28 oz) Can Baby Clams [reserve all juices]
2. Take 28 oz Chicken Broth
3. Make ready 1 Cup Heavy Cream
4. Get 1 1/2 Cups Celery [chopped with leaves]
5. Get 1 1/2 Cups White Onion [chopped]
6. Take 3 Cups Potatoes [peeled and chopped]
7. Prepare 2 Garlic Cloves [fine chop]
8. Make ready 1/2 tsp Dried Thyme
9. Get 1/2 tsp Old Bay Seasoning
10. Take 1 tsp Crushed Saffron Threads
11. Get Salt & Black Pepper [to taste]
12. Make ready 2 Bay Leaves [pull leaves after simmer]
13. Prepare 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. Make ready 3 tablespoons AP Flour
17. Prepare 2 tbs Corn Starch & Water [for thickener - optional]

Be sure to check out our other wickedly good New England recipes! Place potatoes in a large saucepan and cover with water. Meanwhile, in a Dutch oven, saute onions in butter until tender. Heat the butter in a large pot over medium-high heat.

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.

Meanwhile, in a Dutch oven, saute onions in butter until tender. Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. Stir in the flour to distribute evenly. Place diced bacon in large stock pot over medium-high heat.

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