Who hates scrubbing dishes after dinner? I know that I certainly do. So, why not just eat them? LOL Bread bowls, guys. Bread Bowls! 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. Seriously, anyone can eat soup out of a boring old glass bowl but when you can actually eat the bowl, now that’s something!
Who’s with me on this one?
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.
3If desired, sprinkle bits of green onion on top.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: I like to sprinkle a bit of sharp cheddar cheese on top of individual servings for a nice kick of flavor.
Thank you Community Table for this great photo.
