New England Clam Chowder Bread Bowls

Get in loser, we're going to enjoy some carbs. Preferably sourdough bread that is made into a soup bowl. This New England Clam Chowder Bread Bowl is so good for the soul. It’s creamy, heartwarming and filled with luscious clams, vegetables & potatoes

Prep:
15
minutes
Cook:
30
minutes
TOtal:
45
minutes

Ingredients

  • 5 Thick cut bacon strips, cooked and chopped (for garnish)
  • 2 Celery stalks, diced
  • 2 Carrot sticks, diced
  • ½ Cup yellow onion, minced
  • 2 Garlic cloves, minced
  • 3 Yellow gold potatoes medium sized, diced
  • 2 TBSP butter, melted
  • 1/4 Cup flour, sifted
  • 2 Bay leafs
  • 8 Oz. clam juice
  • ½ TBSP fresh thyme leaves
  • 2 Cups full fat oat milk
  • ¾ Cup half and half
  • 3 6.5 oz. cans chopped clams, juices drained
  • Fresh chives, chopped for garnish
  • Oyster crackers (optional)
  • Bread Bowl from Panera (optional)
  • Salt and pepper to taste

Instructions

  1. Dice your celery, carrots and potatoes. Mince your onion and garlic. Set all aside.
  2. Heat a dutch oven pot over medium heat, add your bacon slices and cook until crispy. About 7-10 minutes. When done, remove bacon and drain the fat. Set cooked bacon aside.
  3. Melt your butter in the same pot over medium heat. Add your celery, carrots, onions and garlic. Season with salt and pepper to your liking. Cook for 2-3 minutes until fragrant and tender.
  4. Sift in your flour and whisk to combine with butter and vegetables for about 1-2 minutes.
  5. Pour in your milk and clam juice . Stir to combine and bring to a boil to thicken. Once boiling, add your potatoes, fresh thyme and bay leaves. Lower your heat and bring to a simmer. Cook potatoes for about 10-15 minutes or until they are tender.
  6. Add in your half and half and drained chopped clams. Stir to combine. Season with salt and pepper to your liking.
  7. Crumble your bacon and chop your chives. Sprinkle each serving with a little of each one and serve immediately. Garnish with a crab leg if desired.
  8. ENJOY!