Clam Chowder in Sourdough Bowl

Ingredients

Sourdough bread bowls

4

Salt and black pepper

to taste

Canned clams

2 cans (6.5 oz each), drained, juice reserved

Heavy cream

1 cup

Potatoes

2 medium, peeled and diced

Bottled clam juice

1 cup

All-purpose flour

2 tablespoons

Garlic

2 cloves, minced

Celery

2 stalks, diced

Onions

1 medium, diced

Unsalted butter

4 tablespoons

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the onions, celery, and garlic to the pot and cook until the vegetables are soft. This should take about 5 minutes.
3. Stir in the flour to coat the vegetables, creating a roux. Cook for 2 minutes to remove the raw flour taste.
4. Slowly pour in the bottled clam juice and the juice reserved from the canned clams, stirring constantly to prevent lumps from forming.
5. Add the diced potatoes to the pot and bring the soup to a simmer. Allow to cook until the potatoes are tender, which should take about 15 minutes.
6. Stir in the heavy cream and clams and continue to cook until the soup is heated through, about 5 minutes.
7. Season the chowder with salt and pepper to taste.
8. Cut a circular hole in the top of each sourdough bread bowl and scoop out the inside, leaving a thick wall to hold the soup.
9. Ladle the clam chowder into the hollowed-out bread bowls and serve immediately. Enjoy the chowder by scooping out the soup and the soft bread inside the bowl.