Clam Chowder Bowls

Creamy homemade clam chowder served in warm sourdough bread bowls, Enjoy.

 Ingredients

• 3 (6 1/2 oz.) cans minced clams with liquid
• 1 c. finely diced celery
• 1 c. finely chopped onions
• 3 c. peeled and cubed potatoes
• 4 c. half-and-half, warmed
• 3/4 c. butter
• 3/4 c. all-purpose flour
• 1 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1/2 tsp. ground thyme
• Individual-size sourdough bread hollowed out for serving

 Directions

1. Place a strainer over a large pot. Drain the liquid from the clams into the pot; set the clams aside. Add the celery, onions, and potatoes to the pot, and add just enough water to cover the vegetables. Cover the pot with a lid and cook over medium heat until the potatoes are tender about 12 minutes.
2. Meanwhile, in a saucepan over medium-low heat warm the half-and-half, stirring occasionally; do not boil.
3. In a separate saucepan, melt the butter over medium heat. Whisk in flour until smooth about 1 minute. Slowly whisk in half-and-half, stirring constantly, until thick and smooth, about 5 minutes.
4. Carefully, pour the cream sauce into the vegetable pot, along with the clams, stir to combine; season with salt, pepper, and thyme.
5. Using a serrated knife, cut the top off the sourdough bread. Hollow out to make a bowl, leaving a 1-inch wall and bottom. Reserve the bread pieces for dipping. Ladle the chowder into the bread bowls and serve with bread pieces.

Print recipe here: Clam Chowder Bowls