Fishermans Wharf Clam Chowder Bread Bowl Recipes

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FISHERMAN'S WHARF-STYLE CLAM CHOWDER IN BREAD BOWL



Fisherman's Wharf-Style Clam Chowder in Bread Bowl image

Recipe from the National Examiner. Sounds really tasty. Not sure about the prep or cooking time, so I am guessing. Can't wait to try this!

Provided by LeahMarie

Categories     Chowders

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons diced salt pork or 1 slice bacon
1 finely chopped onion
1 finely chopped celery
1 medium potato, peeled and diced
2 tablespoons all-purpose flour
2 cups clam juice
1/4 teaspoon dried thyme
1 cup chopped canned clams
1 cup heavy cream
2 drops Tabasco sauce
salt and pepper
1 1/2 lbs bread, bowl

Steps:

  • Place salt pork or bacon in a pot and cook 2 minutes over medium heat until crisp.
  • Transfer to a plate and set aside.
  • Add the onion and celery and saute over medium-low heat for 5 minutes or until onions are translucent and celery softens.
  • Sprinkle flour over the mixture and stir into a paste.
  • Add clam juice, potato and thyme.
  • Increase heat and bring ingredients to a boil.
  • Reduce to low and simmer for 15 minutes, or until potatoes are tender.
  • Add clams and stir in cream.
  • Continue to simmer for 5 minutes until thick and creamy.
  • Add salt, pepper and Tabasco sauce.
  • Spoon the chowder into the bread bowl and garnish with salt pork or bacon.
  • Serve hot.

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