Clam Chowder in a Bread Bowl

Nothing screams comfort food quite like a warm, hearty bowl of clam chowder served in a delicious bread bowl. This recipe is the perfect way to cozy up on a chilly evening and indulge in a classic favorite.

Ingredients:

• 2 cans of minced clams
• 4 slices of bacon, diced
• 1 onion, chopped
• 2 stalks of celery, chopped
• 3 potatoes, diced
• 2 cups of chicken broth
• 1 cup of heavy cream
• Salt and pepper to taste

Instructions:

• In a large pot, cook the bacon until crisp. Remove the bacon and set aside.
• In the same pot, sauté the onions and celery until softened.
• Add the potatoes, chicken broth, and clam juice. Bring to a boil, then reduce heat and simmer until potatoes are tender.
• Stir in the clams, cream, and cooked bacon. Season with salt and pepper.
• Hollow out the bread bowl and ladle the clam chowder into it. Enjoy!

Popular questions:

• Can I use fresh clams instead of canned?

You can definitely use fresh clams, just make sure to adjust cooking time accordingly.

• Can I substitute the heavy cream with a lighter alternative?

You can use half-and-half or milk for a lighter version, but the consistency may vary.

• How can I make this recipe gluten-free?

Use a gluten-free bread bowl or serve the clam chowder on its own.

• Can I add other seafood to the chowder?

Feel free to add shrimp, crab, or scallops for a seafood medley chowder.

• How long can I store leftover clam chowder?

Store in an airtight container in the fridge for up to 3 days.

• Can I make this recipe vegetarian?

Swap the bacon for smoked paprika or veggie bacon for a vegetarian version.

Helpful tips:

• Add a sprinkle of fresh parsley or chives for a burst of freshness.
• Top with a dollop of sour cream or a sprinkle of shredded cheese for extra richness.
• Try adding a dash of Worcestershire sauce for added depth of flavor.
• For a thicker chowder, mash some of the potatoes against the side of the pot before serving.
• Serve with a side of oyster crackers or crusty bread for dipping.

Expert Secrets:

• Render the bacon slowly over low heat to maximize flavor.
• Use Yukon Gold potatoes for a creamy texture in the chowder.
• Simmer the chowder on low heat to allow the flavors to meld together.
• Freshly cracked black pepper adds a nice kick to the chowder.
• Let the chowder sit for a while after cooking to allow the flavors to develop even more.