Name: Classic New England Clam Chowder in a Bread Bowl
Total time: 60 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups potatoes, diced; 1 cup onion, diced; 1 cup celery, diced; 2 tbsp butter; 2 tbsp all-purpose flour; 4 cups milk; 2 cups chopped clams; 1 cup heavy cream; 1 tsp salt; 1/2 tsp black pepper; 1 loaf sourdough bread; 1 tbsp olive oil

Classic New England Clam Chowder in a Bread Bowl

A hearty and creamy clam chowder served in a hollowed-out bread bowl.

60 minutes4 servings

Method

Preheat oven to 375°F (190°C). Cut the sourdough bread in half lengthwise and hollow out the center, leaving a 1-inch border.
In a large pot, melt butter over medium heat. Add onion, celery, and potatoes, and sauté for 5 minutes.
Sprinkle flour over the vegetables and stir to combine. Cook for 2 minutes.
Add milk, clams, and heavy cream. Bring to a simmer and cook for 15 minutes.
Season with salt and pepper. Stir in the clams and cook for another 5 minutes.
Pour the chowder into the bread bowl. Drizzle with olive oil and bake for 15-20 minutes until the bread is crispy.
Serve immediately and enjoy the warm, hearty chowder.

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