Classic Clam Chowder Bread Bowls -

Creating the perfect Hearty New England Clam Chowder Bread Bowls requires a blend of timing, technique, and a touch of culinary creativity. This dish is not just about the flavors; it's also about the experience of enjoying a warm, creamy chowder served in a crispy bread bowl. Below, you'll find a detailed, step-by-step guide to help you navigate the preparation of both the clam chowder and the bread bowls. Whether you're a seasoned chef or a kitchen novice, these instructions are designed for clarity and ease of understanding, ensuring a delicious outcome every time.

Classic Clam Chowder Bread Bowls

Warm up this season with a delightful twist on a classic: Hearty New England Clam Chowder served in freshly baked bread bowls. Experience the creamy richness of this iconic dish along with the robust flavor of crusty sourdough. Perfect for family gatherings or cozy nights, every bite combines savory chowder with delicious, absorbent bread. Embrace the comfort of this culinary adventure and elevate your dining experience with this unforgettable recipe.

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Ingredients

For the Clam Chowder:

4 strips of bacon, chopped

1 medium onion, diced

2 cloves garlic, minced

2 stalks celery, diced

2 medium potatoes, peeled and diced

2 cups clam juice

1 cup heavy cream

2 cans (6.5 oz each) chopped clams, drained (reserve the juice)

1 tsp dried thyme

1 bay leaf

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

For the Bread Bowls:

4 large round sourdough or crusty bread rolls

Olive oil for brushing

Optional: shredded cheddar cheese for topping

Instructions

Prepare the Bread Bowls:

- Preheat your oven to 375°F (190°C).

- Using a serrated knife, carefully slice off the top of each bread roll. Scoop out the insides gently with your fingers or a spoon, leaving approximately a half-inch shell to hold the chowder.

- Brush the insides of the bread bowls with a light layer of olive oil and arrange them upside down on a baking sheet. Bake in the preheated oven for about 10-15 minutes, or until the bowls are lightly golden and crisp.

Cook the Base:

- In a large pot over medium heat, add the chopped bacon. Cook until nicely crisp, then remove it with a slotted spoon and set aside, leaving the rendered bacon fat in the pot.

- Add the diced onion and celery to the pot. Sauté for 5-7 minutes until the onion is translucent and soft. Stir in the minced garlic and cook for an additional minute until aromatic.

Build the Chowder:

- Add the diced potatoes to the pot, stirring well to coat with the bacon fat and vegetables. Pour in the reserved clam juice along with the clam juice and sprinkle in dried thyme. Toss in the bay leaf. Bring the mixture to a rolling boil, then reduce the heat and let it simmer until the potatoes are fork-tender, about 15 minutes.

Finish the Chowder:

- Carefully remove the bay leaf, then stir in the heavy cream and the drained chopped clams. Allow the chowder to simmer for another 5-10 minutes, letting the flavors meld together. Season with salt and pepper to taste. If you desire added crunch, fold in the crispy bacon pieces back into the chowder.

Assemble the Bowls:

- Generously ladle the rich clam chowder into each prepared bread bowl. If using, sprinkle a handful of shredded cheddar cheese over the chowder. To enhance the cheese's flavor, place the filled bread bowls under the broiler for 1-2 minutes until the cheese is melted and bubbly.

Serve:

- Garnish with freshly chopped parsley for a pop of color and serve immediately. Encourage each diner to dig into their bread bowl, relishing the heartwarming combination of chowder and crusty bread for a delightful dining experience!

Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4 servings