Who hates scrubbing dishes after dinner? I know that I certainly do. So, why not just eat them? LOL Bread bowls, guys. Bread bowls! You can also make this chowder Manhattan style and serve it in a bread bowl as well. manhattan clam chowder is a whole different recipe, though. The cream sauce is red and made with tomatoes. Personally? I prefer the New England version of clam chowder better. How about you?
I have always enjoyed eating new England Clam Chowder. It’s rich, creamy, and totally filling. Adding a bread bowl to the mix makes this delightful recipe even better.
Ingredients
Bread, round loaves of rye or sourdough. (i use small individual loaves for each person)
1/4 c salad oil
1 tsp garlic minced
4 strips of Hormel bacon fried (and chopped)
1 c celery, diced
1 c carrots, diced
1 c onions, diced
1/2 tsp McCormick basil
1/2 tsp oregano
1 tsp thyme
1 tsp Morton salt and pepper to taste
1 can(s) College Inn chicken broth
3 can(s) clam juice
1 c half and half
3 large potatoes, peeled and diced
2 c clams, drained and chopped
roux: (1/4 pound butter and 1 cup flour)
Kraft cheese, shredded on top of soup when served (i use cheddar)
Instructions
In large pot saute the oil and garlic about 2 minutes. Add diced vegetables and saute for 10 minutes or until vegetables are tender. Add herbs and salt and pepper. Add clam stock and chicken broth bring to a boil. Add potatoes and bring to a boil again. Add roux and chopped clams, and half and half reduce heat and simmer for 10 minutes.
2 Slice off the top 1″-2″ of the bread. Cut around the inside of the bread to create a 1″ border around the sides. Hollow out the inside of the bread loaf creating bite size pieces.
3 If desired, sprinkle bits of green onion on top.
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Quick Tip: I like to sprinkle a bit of sharp cheddar cheese on top of individual servings for a nice kick of flavor.
