Clam Chowder in a Bread Bowl

1. 1
   steam · ~7 min

   Steam the clams.

   1.Place 1.5 cups water in a large pot and bring to a boil over high heat.

   2.Add scrubbed clams, cover tightly, and steam for 5-7 minutes until shells open.

   3.Remove clams with tongs, discarding any that didn't open.

   4.Strain the clam broth through a fine mesh strainer lined with cheesecloth and reserve.
2. 2
   prep · ~10 min

   Prep the clams and potatoes.

   1.Once cool enough to handle, remove clam meat from shells and roughly chop.

   2.Set chopped clams aside in a bowl.

   3.Place diced potatoes in a saucepan, cover with cold water, and bring to a boil.

   4.Cook until fork-tender, about 8-10 minutes. Drain and set aside.
3. 3
   fry · ~10 min

   Render bacon and build the base.

   1.In a Dutch oven over medium heat, cook chopped bacon until crispy, about 5-6 minutes.

   2.Transfer bacon to a paper-towel-lined plate, leaving rendered fat in the pot.

   3.Add diced onion and celery to the bacon fat and sauté until softened, about 4-5 minutes.

   4.Add minced garlic and cook until fragrant, about 30 seconds.
4. 4
   saute · ~2 min

   Make the roux.

   1.Sprinkle flour over the onion-celery mixture and stir constantly.

   2.Cook the flour for 2 minutes to remove the raw taste, without letting it brown.

   TIPA pale roux keeps the chowder creamy white. Don't let it darken.
5. 5
   simmer · ~15 min

   Build the chowder.

   1.Slowly pour in the reserved clam broth while whisking continuously to avoid lumps.

   2.Add milk, cream, bay leaf, and fresh thyme. Stir to combine.

   3.Bring to a gentle simmer over medium heat, then reduce to low.

   4.Cook for 15 minutes, stirring occasionally, until the chowder thickens.
6. 6
   mix · ~5 min

   Finish with clams and potatoes.

   1.Add the chopped clams, cooked potatoes, and crispy bacon to the pot.

   2.Stir gently and simmer for 5 more minutes to heat through.

   3.Season with salt and black pepper. Remove bay leaf.

   TIPAdd clams at the very end — overcooking makes them rubbery.
7. 7
   prep · ~3 min

   Prepare the bread bowls.

   1.With a serrated knife, slice off the top of each sourdough loaf.

   2.Hollow out the center of each loaf, leaving a 0.75-inch wall on all sides.

   3.Reserve the bread pulled from the centers for dipping.
8. 8
   assemble · ~1 min

   Ladle chowder into bread bowls.

   1.Place each hollowed bread bowl on a plate or shallow bowl.

   2.Ladle hot chowder into each bread bowl, filling to just below the rim.

   3.Garnish with fresh parsley and an extra crack of black pepper.
9. 9
   serve

   Serve immediately with bread tops on the side for dipping.

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