Is there anything more comforting than a warm bowl of New England clam chowder? Yes, there is — if it’s served in a bread bowl. And when you do this at home, you don’t even have to change out of your pajama pants.
New England Clam Chowder
Prep time: 15 minutes
Cooking time: 60 minutes
6 slices thick-cut bacon, diced
1 medium yellow onion, diced
2 ribs of celery, diced
2 carrots, diced
4 medium Yukon gold potatoes, diced
2 tablespoons butter
¼ cup flour
6 cups chicken stock with no salt added (low sodium is fine as well)
3 6.5-ounce cans razor clams in clam juice, or 1 pound fresh razor clams
1 teaspoon cracked black pepper
1 bay leaf
½ teaspoon white pepper
1 teaspoon dried thyme
2 teaspoons kosher salt
½ cup diced fresh parsley
2 cups half-and-half or heavy cream
In a large heavy-bottom soup pot or Dutch oven, brown the bacon over medium heat. Once the bacon is browned (about 5-7 minutes), add the vegetables, butter, and seasonings.
Sauté for 4-5 minutes, then add the flour, cook the flour 2-3 minutes, and add clams and chicken stock. Stir continually to activate the flour thickener.
Turn heat to low, and simmer uncovered for 30 minutes. If chowder is too thick while cooking, you can add milk in ½-cup increments.
During the last 10 minutes of cooking, add the cream and fresh-diced parsley. Salt and pepper to taste. Remove, and discard bay leaf. Spoon hot chowder into hollowed-out bread bowls.
Easy Bread Bowls
You can find personal-sized sourdough bread bowls at your local grocery store or bakery. Warm them in the oven, slice the tops off, and hollow out to make room for the soup.