Clam Chowder Bread Bowl

Some days simply call for some deliciously comforting Clam Chowder in a soft Sourdough Bread Bowl. Would you agree?

I mean who could refuse the smell of a freshly baked Bread Bowl over flowing with deliciously homemade creamy Clam Chowder. 

I’m salivating just thinking about it myself, and I got to eat this dish!

There is something satisfying about harnessing the beast that is wild yeast and creating tasty goodness.

The beauty about this dish there are fewer steps than you think. 

Making your own bread, can bring a kind of tranquility to the kitchen. There is a certain calmness or  patience required in making bread and we have found it soothing. So why not ride that wave and tip our hats to a New England classic.

Now tie those aprons, and let’s get cooking!

Ingredients
2 10oz cans Bumble Bee Baby Clams
2 8oz Bottles Bumble Bee Clam Juice
1 Large Yellow Onion, diced
4 Garlic Cloves, minced
1 lb Russet Potatoes, medium diced
8 oz Bacon, chopped
4 c Chicken Stock
1 c Heavy Whipping Cream
4 Tbl King Arthur AP Flour
2 Bay Leaves
1 tsp Thyme
1-2 Tbl Parsley, chopped ( Garnish )
Kosher Salt
Black Pepper

Steps

1. In a large stock pot, fry the chopped Bacon until crisp then remove and set aside.
2. Next add the Yellow Onion and sauté for 2-3 minutes, then add the Garlic and cook 1-2 more minutes until everything is translucent. 
3. Mix the Flour into the onion and garlic mix. This will making everything look kind of pasty, then slowly add the Chicken Stock, Heavy Whipping Cream, and the Clam Juice. You want to make sure you do this slowly at first stirring very well to help dissolve the flour. Season with a pinch of Salt & Black Pepper, add the Bay leaves and the Thyme, then bring to a boil.
4. Once the broth comes to a boil, add the Potatoes and bring back to a boil. Next reduce the heat and simmer for about 15 minutes or until the Potatoes are tender.
5. Add in the Clams and season to taste, turn the Chowder to low and move on to hollowing out your tasty bread bowls.
6. You can find a link to our delicious Sourdough Bread Bowls here.
7. Using a pairing knife, ( I love my Global, its an essential tool for little jobs ) insert the blade diagonally from the outside edge toward the center of the loaf. With a sawing motion cut around the entire outside edge until you have a top. Kinda like when you carve the top of a pumpkin.
8. Now its time to hollow out you Bread Bowl, grab a spoon and scoop out the center of your mini bread loaf making certain you don’t poke a whole in the outside of the loaf. 
   No one wants a leaky bowl. Definitely save the inside as they make great little dip-able bites.
9. Once you have your bowls are ready, fill them with the Clam Chowder and top with Bacon Bits and chopped Parsley.
10. We recommend sitting close to the stove so you can keep filling up your bowl.
11. Enjoy every last bite, Literally!

Click the images below to shop our recommended products we used in this recipe.