Bread Bowl Clam Chowder
Creamy Bread Bowl Clam Chowder, San Fransisco style. A real clam chowder recipe made with fresh clams, that's easy to make. A thick and creamy soup with potato, bacon and wine. Perfect for lunch or dinner!
Servings 4 people
Ingredients
Clam Broth
- 2 lbs /1kg clams
- 6 cups water
Clam Chowder
- ½ lb /250g bacon chopped
- 1 onion diced
- 1 celery rib diced
- 1 clove garlic minced
- 5 medium potatoes peeled and diced
- ½ cup dry white wine
- 1 tablespoon fresh thyme chopped
- 1 bay leaf
- 1 cup whipping cream
- white pepper to taste
Corn Starch Slurry
- 2 tablespoons corn starch
- 2 tablespoons water
Bread Bowls
- 4 bread bowls hollowed out
Instructions
Clam Broth
- Place the clams in a large stockpot with 6 cups of water over medium high heat. Reduce heat, cover and simmer the clams for about 10-15 minutes until they have opened. If a clam has not opened, then throw it away.
- Strain the clams through a cheesecloth. Set aside the broth. Remove the clam meat from the shells and chop the meat. Discard the shells.
How to Make Clam Chowder
- In a stockpot, fry the bacon, onions, celery and garlic until caramelized (about 10 minutes)
- Add diced potatoes, white wine and cook for a few minutes until wine starts to evaporate
- Pour in clam broth, add thyme and bay leaf. Simmer for 20 minutes until potatoes are cooked.
- Mix in whipping cream and chopped clams and gently simmer.
- Taste. Season with salt and pepper to taste. Before serving, remove the bay leaf.
Cornstarch Slurry
- To thicken the chowder,mix 2 tablespoons of water and cornstarch. Pour into chowder and simmer for 2 minutes until thickens.
Bread Bowl Clam Chowder
- Ladle the clam chowder into the hollowed out bread bowls. Garnish with freshly chopped parsley