Description
Indulge in our delicious clam chowder bread bowls recipe! Learn how to create this comforting classic dish with a crispy bread bowl. Perfect for any occasion.
Ingredients
- 3 tablespoons (45 ml) beef tallow (or rendered beef fat*)
- 1 small onion (chopped)
- 1 celery stalk (chopped)
- 1 teaspoon (5 ml) crushed garlic
- 1 teaspoon (5 ml) salt
- 1/4 teaspoon (1 ml) black pepper
- 450 ml clam juice (two 240 ml bottles)
- 240 ml chicken broth
- 225 grams russet potatoes (cut into small cubes)
- 1 bay leaf
- 2 sprigs of fresh thyme
- 3 tablespoons (45 ml) unsalted butter
- 720 ml heavy cream
- 60 grams all-purpose flour
- 2 cans minced clams (drained)
- 1 can whole clams (drained)
- 1 teaspoon (5 ml) fresh chopped parsley
- 4 bread bowls (store-bought or from your local bakery is fine)
Instructions
- Warm the beef tallow in a 4.5-quart pot.
- Introduce the chopped onion, celery, and sprigs of thyme; cook over medium-high heat for 2-3 minutes. Incorporate the crushed garlic and continue cooking for an additional minute.
- Pour in the clam juice, chicken broth, and cubed potatoes, allowing the mixture to reach a rolling boil.
- In a different pan, prepare a roux by melting the unsalted butter over medium heat. Once melted, reduce the heat to low and whisk in the all-purpose flour until a thick paste is achieved. Gradually add the heavy cream, whisking continuously until the roux thickens. Remove from heat.
- Combine the thickened roux with the boiling pot containing the clam juice and potatoes. Once it returns to a boil, lower the heat and let it simmer for 15 minutes, stirring on occasion. The mixture will thicken, and the potatoes will soften.
- Introduce the minced and whole clams to the pot, cooking them for 2-3 minutes.
- Switch off the heat, mix in the chopped parsley, and cover the pot while preparing the bread bowls. Instructions for preparing the bread bowls are provided in the notes section.
- Spoon the clam chowder into the carved bread bowls and serve.
Notes
- Consider using homemade beef tallow or rendered beef fat for a richer flavor.
- Enhance the texture by using a mix of minced and whole clams.
- Dice the russet potatoes into small cubes for even cooking in the chowder.
