New England Clam Chowder Soup In A Bread Bowl

Recipes | 14.04.2023

Ingredients For New England Clam Chowder Soup In A Bread Bowl

  • bread round loaves of rye or sourdough (I use small individual loaves for each person)
  • 1/4 csalad oil
  • 1 tspminced garlic
  • 4 slicebacon, fried and chopped
  • 1 ccelery, diced
  • 1 ccarrots, diced
  • 1 conions, diced
  • 1/2 tspbasil
  • 1/2 tsporegano
  • 1 tspthyme
  • 1 tspsalt and pepper, to taste
  • 1 canchicken broth (14 oz)
  • 3 canclam juice (8 oz each)
  • 1 chalf and half
  • 3 lgpotatoes, peeled and diced
  • 2 cclams, drained and chopped
  • ROUX
  • 1/4 lbbutter
  • 1 cflour
  • FOR TOPPING
  • shredded cheese on top of soup when served (I use cheddar)

How To Make New England Clam Chowder Soup In A Bread Bowl

  • Cooking garlic, diced vegetables, and potatoes in a Dutch oven.
    1In a large pot saute the oil and garlic for about 2 minutes. Add diced vegetables and saute for 10 minutes or until vegetables are tender. Add potatoes.
  • Herbs, salt, pepper, clam stock, and chicken broth added to pot.
    2Add herbs, salt, and pepper. Add clam stock and chicken broth and bring to a boil.
  • Preparing the roux by combining butter and flour.
    3In a skillet, over medium-low heat, combine the flour and butter for the roux. Whisk constantly for approximately 5 minutes until smooth.
  • Roux, chopped clams, and half and half added to the pot.
    Add roux, chopped clams, and half and half reduce heat. Simmer for 10 minutes.
  • Slicing off the top of the bread and removing part of the center.
    5Slice 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.
  • Clam chowder ladled into the bowl and green onions sprinkled on top.
    6Ladle clam chowder into the bread bowl. If desired, sprinkle bits of green onion on top.

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