Clam Chowder Bread Bowls
Prep Time: 10 minutes
|
Cook Time: 36 minutes
855 Calories
|
4 Servings
Ingredients
2 portions Sizzlefish clams
2 cups vegetable or chicken stock
2 strips thick cut bacon
1 tbsp butter
1 cup chopped celery
1/2 cup chopped sweet yellow onion
2 tsp minced garlic
1 peeled/chopped medium russet potato
1 dried bay leaf
3 sprigs fresh thyme
1/2 tsp salt
1/2 tsp cracked black pepper
1 cup half and half
2 tsp cornstarch
Sourdough bread bowls for serving
Directions
Step 1
Rinse clams under cool water in a strainer. Discard any unopened clams. Remove meat from half of the shells and coarsely chop. Reserve the remaining clams for adding to the chowder later.
Step 2
In a large pot, cook bacon over medium heat until crispy, 8-9 minutes. Chop bacon and set aside. Add butter to bacon drippings and sauté onions and celery for 5 minutes. Add garlic and potatoes and cook 2 minutes longer.
Step 3
Add stock, bay leaf, thyme, salt, and pepper to pot and bring to a boil. Simmer for 10-12 minutes until potatoes are tender.
Step 4
Discard bay leaf and woody thyme sprigs. Whisk together cornstarch and half and half until smooth. Gradually stir mixture into soup and continue to simmer until broth thickens, about 2 minutes. Add bacon, chopped clam meat and whole clams to pot. Cook 5-6 minutes longer to heat clams through.
Step 5
Ladle chowder into bread bowls and serve hot garnished with extra thyme.
