Clam Chowder Bread Bowl Recipe
The recipe typically involves making the bread bowl from scratch by shaping and baking the dough in the oven. The chowder is then prepared separately with fresh clams, potatoes, onions, and other ingredients.
Ingredients
- 3 tablespoons Bacon grease or pork fat (rendered)
- 1 Small onion (chopped)
- 1 Celery stalk (chopped)
- teaspoon Crushed garlic
- 1 teaspoon Salt
- ¼ teaspoon Black pepper
- 16 ounces Clam juice 2 8-ounce bottles
- 1 cup Chicken broth
- ½ pound Russet potatoes cut into small cubes
- 1 bay leaf
- 2 sprigs Fresh thyme
- 3 tablespoons Salted butter
- 3 cups Heavy cream
- ¼ cup All-purpose flour
- 2 cans Minced clams (drained)
- 1 can Whole clams (drained)
- 1 teaspoon Fresh parsley (chopped)
- 4 bread bowls store-bought
Instructions
- A 4.5-quart soup pot should be heated with bacon grease or pork fat.
- Thyme, onions, and celery should be added at this point. Approximately 2-3 minutes at medium-high heat. One minute later, add the garlic.
- Bring the potatoes, clam juice, chicken broth, and clams to a boil in the pot.
- Using 3 tablespoons of butter, melt 3 tablespoons of roux in a separate saucepan. Stir in the flour as soon as the butter melts and turn the flame down to a low temperature. When the mixture (roux) is thick, add the heavy cream and whisk until combined. Take it off the heat.
- Combine the roux mixture with the potatoes and clam juice in a pot. Continue boiling for 15 minutes, stirring occasionally, then reduce heat and simmer. Potatoes will become tender as the chowder base thickens.
- Put the clams into the pot and let them simmer for about 3 minutes.
- Cover the part while you carve the bread bowls and turn off the flame. Stir in the fresh parsley and cover. Notes below explain how to carve the bread bowls.
- Assemble the bowls by ladling the clam chowder into them.