🥖 Clam Chowder in a Bread Bowl

Ingredients:

For the Chowder:

• 4 slices thick-cut bacon, chopped

• 1 medium onion, diced

• 2 celery stalks, diced

• 2 medium carrots, diced

• 3 garlic cloves, minced

• 3 medium potatoes, peeled and diced

• 3 cups clam juice (from bottles or reserved from canned clams)

• 1 cup heavy cream

• 1 cup whole milk

• 2 (6.5 oz) cans chopped clams, with juice

• 2 tbsp all-purpose flour

• 2 tbsp butter

• 1 tsp fresh thyme (or ½ tsp dried)

• 1 bay leaf

• Salt & black pepper, to taste

• Fresh parsley, for garnish

For the Bread Bowls:

• 4 round sourdough boules (small loaves)

• Olive oil or melted butter (for brushing)

Instructions:

1. Prepare the Bread Bowls:

   • Preheat oven to 350°F (175°C).

   • Slice off the top of each loaf and hollow out the center, leaving about 1-inch walls.

   • Brush the insides lightly with olive oil or melted butter.

   • Place on a baking sheet and bake for 8–10 minutes to crisp up (helps prevent sogginess).

2. Cook the Chowder Base:

   • In a large pot, cook bacon until crisp. Remove and set aside, leaving drippings.

   • Sauté onion, celery, and carrots in the bacon fat until softened (about 5 minutes).

   • Add garlic and cook 1 minute.

3. Build the Chowder:

   • Stir in flour and butter, cooking for 1–2 minutes to form a roux.

   • Add potatoes, clam juice, thyme, and bay leaf. Bring to a simmer and cook until potatoes are tender (about 15 minutes).

4. Finish the Chowder:

   • Stir in clams with their juice, cream, and milk. Simmer gently for 5 minutes (do not boil).

   • Season with salt and pepper. Remove bay leaf.

5. Assemble & Serve:

   • Ladle hot clam chowder into the bread bowls.

   • Top with crispy bacon and fresh parsley.

   • Serve immediately with the bread tops for dipping.