Classic New England Clam Chowder Bread Bowls
Course:
Lunch, Dinner
Cuisine:
American
Yield:
Served 4 - 6
Time:
Prep Time: 15 Minutes Cooking Time: 60 Minutes
INGREDIENTS:
- 6 slices thick-cut bacon, diced
- 1 medium yellow onion, diced
- 2 ribs of celery, diced
- 2 carrots, diced
- 4 medium yukon gold potatoes, diced
- 2 tbsp. Butter
- 1 tsp. Cracked black pepper
- 1 bay leaf
- ½ tsp. White pepper
- 1 tsp. Dried thyme
- 2 tsp. Kosher salt
- ¼ cup flour
- 3 6.5 oz. Cans of razor clams in clam juice, or 1 lb. Fresh razor calms
- 6 cups chicken stock with no salt added (low sodium is fine, as well)
- 2 cups half and half or heavy cream
- ½ cup diced fresh parsley
- Salt and pepper to taste
- 4-6 personal-sized sour dough bread bowls
DIRECTIONS:
- In a large heavy bottom soup pot or Dutch oven, brown the bacon over medium heat. The slower you cook the bacon the crispier your results will be.
- Once the bacon is browned (about 5-7 minutes) add the vegetables, butter, and seasonings. Sauté for 4-5 minutes, then add the flour.
- Cook 2-3 minutes, then add clams and chicken stock. Stir continually to activate the flour thickener.
- Turn heat to low and simmer uncovered for 30 minutes.
- If chowder is too thick while cooking add (not in recipe) milk in half-cup increments.
- During the last 10 minutes of cooking, add the cream and freshly diced parsley.
- Taste for salt and pepper.
- Remove and discard bay leaf. Spoon hot chowder into hollowed-out bread bowls.
TIP: I picked up personal-sized sourdough bread bowls at my local grocer’s bakery section. I popped them into the oven, sliced the tops off, and hollowed out the excess bread to make room for the soup.
