Mike's New England Clam Chowder & Homemade Croutons

• 1 (28 oz) Can Baby Clams reserve all juices
• 28 oz Chicken Broth
• 1 Cup Heavy Cream
• 1 1/2 Cups Celery chopped with leaves
• 1 1/2 Cups White Onion chopped
• 3 Cups Potatoes peeled and chopped
• 2 Garlic Cloves fine chop
• 1/2 tsp Dried Thyme
• 1/2 tsp Old Bay Seasoning
• 2 Bay Leaves
• 2 tablespoons Butter
• 1 Baguette Loaf + 2 tbs butter - dash garlic oil or powder - parsley
• 3 tablespoons AP Flour
• 2 tbs Corn Starch & Water for thickener - optional

1. Here's what you'll need.
2. Flour not pictured.
3. Fine chop your vegetables.
4. Add your flour and stir well and often for 5 minutes.
5. You're burning out that flour taste.
6. Drain your clams and reserve all fluids.
7. Set clams to the side.
8. Add all fluids to your pot.
9. Simmer for 20 minutes or, until your potatoes have softened.
10. At this point you'll have the option to thicken your chowder.
11. You'll do it at this point exactly since as the potatoes soften, they will thicken the broth.
12. Add your clams, stir and simmer 1 minute.
13. No longer or you'll have extremely chewy clams.
14. For the croutons:
15. Garnish bowl with fresh parsley and place your croutons on top.
16. Enjoy!
17. Feel free to garnish with fresh clams as well.
18. Just steam clams in a slight amount of water until they open.
19. Discard any that don't open.

chicken broth, heavy cream, celery, white onion, potatoes, garlic, thyme, bay seasoning, bay leaves, butter, flour, starch

Taken from cookpad.com/us/recipes/479233-mikes-new-england-clam-chowder-homemade-croutons (may not work)