Cook time: 10 Min Prep time: 15 Min Serves: individual servings of your choice
Ingredients
bread round loaves of rye or sour dough. (i use small individual loaves for each person)
1/4 c salad oil
1 tsp garlic minced
4 strips of bacon fried (and chopped)
1 c celery, diced
1 c carrots, diced
1 c onions, diced
1/2 tsp basil
1/2 tsp oregano
1 tsp thyme
1 tsp salt and pepper to taste
1 can(s) chicken broth
3 can(s) clam juice
1 c half and half
3 large potatoes, peeled and diced
2 c clams, drained and chopped
roux: (1/4 pound butter and 1 cup flour)
cheese, shredded on top of soup when served (i use cheddar)
Directions
1. In large pot saute the oil and garlic about 2 minutes. Add diced vegetables and saute for 10 minutes or until vegetables are tender. Add herbs and salt and pepper. Add clam stock and chicken broth bring to a boil. Add potatoes and bring to a boil again. Add roux and chopped clams, and half and half reduce heat and simmer for 10 minutes.
2. Slice off the top 1″-2″ of the bread. Cut around the inside of the bread to create a 1″ border around the sides. Hollow out the inside of the bread loaf creating bite size pieces.
3. If desired, sprinkle bits of green onion on top.
Last Step: Don’t forget to share!
New England Clam Chowder Soup in a Bread Bowl
