Classic New England Clam Chowder Bread Bowls

Prep time: 15 minutes

Cooking time: 60 minutes

Serves 4-6

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 Tbsp. butter

1 tsp. cracked black pepper

1 bay leaf

½ tsp. white pepper

1 tsp. dried thyme

2 tsp. kosher salt

¼ cup flour

3 6.5 oz. cans of razor clams in clam juice, or 1 lb. fresh razor calms

6 cups chicken stock with no salt added (low sodium is fine, as well)

2 cups half and half or heavy cream

½ cup diced fresh parsley

Salt and pepper to taste

4-6 personal-sized sour dough bread bowls

In a large heavy bottom soup pot or Dutch oven, brown the bacon over medium heat.  The slower you cook the bacon the more crisp your results will be.  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 2-3 minutes, then 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 add (not in recipe) milk in half-cup increments.  During the last 10 minutes of cooking, add the cream and freshly diced parsley.  Taste for salt and pepper.  Remove and discard bay leaf.  Spoon hot chowder into hollowed out bread bowls.

Tip:  I picked up personal-sized sourdough bread bowls at my local grocer’s bakery section.  I popped them into the oven, sliced the tops off, and hollowed out the excess bread to make room for the soup.