There’s nothing quite like a warm, creamy bowl of clam chowder, especially when served in a freshly baked bread bowl. This hearty dish is the perfect combination of rich, flavorful soup and the satisfying crunch of bread. Whether you’re looking to impress guests at a dinner party or enjoy a cozy meal at home, Clam Chowder in a Bread Bowl is a classic comfort food that never goes out of style.
Ingredients
For the clam chowder:
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 celery stalks, diced
- 2 medium potatoes, peeled and diced
- 3 garlic cloves, minced
- 4 cups clam broth (or seafood stock)
- 2 cups heavy cream
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 2 cans (6.5 oz each) clams, drained and chopped (reserve the juice)
- ¼ cup all-purpose flour (for thickening)
For the bread bowls:
- 4 round sourdough bread bowls (or any round bread of your choice)
Instructions for Clam Chowder in a Bread Bowl
- Prepare the Bread Bowls:
Preheat your oven to 375°F (190°C). Cut the tops off the bread bowls and hollow out the insides, leaving a thick crust around the edges. Place the hollowed-out bread bowls on a baking sheet and bake for about 10 minutes, or until the bread is lightly toasted. This step ensures that the bread holds up well when filled with the chowder. - Make the Clam Chowder Base:
In a large pot, melt the butter over medium heat. Add the chopped onion and celery and sauté for about 5 minutes, until softened. Add the minced garlic and cook for another minute until fragrant. - Add the Potatoes and Broth:
Stir in the diced potatoes and clam broth (or seafood stock). Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for 10-15 minutes, or until the potatoes are tender. - Thicken the Chowder:
In a small bowl, whisk together the flour and a bit of the reserved clam juice to create a smooth slurry. Gradually add this mixture to the simmering chowder, stirring constantly to avoid lumps. Continue cooking for another 5 minutes until the soup thickens. - Add the Clams and Cream:
Stir in the chopped clams, heavy cream, thyme, bay leaf, salt, and pepper. Let the chowder simmer for an additional 5-10 minutes, allowing the flavors to meld together. Taste and adjust the seasoning as needed. - Serve in the Bread Bowls:
Once the chowder is ready, carefully ladle it into the prepared bread bowls. Garnish with fresh parsley or additional thyme if desired. Serve immediately, and enjoy the comforting combination of creamy soup and warm, crusty bread.
Tips for Success
- For Extra Flavor: Add a splash of white wine or a dash of hot sauce to the chowder for a bit of depth and heat.
- Choose the Right Bread: A hearty sourdough bread works best for this recipe, but you can also use other sturdy bread types like boule or artisan bread.
- Make Ahead: The clam chowder can be made a day ahead and stored in the refrigerator. Just reheat it gently before serving in the bread bowls.
Clam Chowder in a Bread Bowl is the ultimate comfort food, combining the creamy richness of the soup with the crispy, chewy texture of the bread. It’s a dish that’s perfect for cold weather, special occasions, or simply when you want to indulge in something hearty and satisfying. Give it a try, and enjoy the warmth and flavor in every bite!
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