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Clam Chowder in Sourdough Bowls

Name: Clam Chowder in Sourdough Bowls
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 500 g clams (tinned or fresh, drained); 150 g smoked bacon, diced; 1 tbsp butter; 1 medium onion, diced; 2 celery stalks, diced; 400 g potatoes, cubed; 2 tbsp plain flour; 500 ml whole milk; 250 ml clam juice or fish stock; 1 bay leaf; 1 tsp dried thyme; 4 round sourdough bread rolls; 1 tbsp olive oil

Creamy New England clam chowder served in a crispy sourdough bread bowl

Ingredients

500 g clams (tinned or fresh, drained)

150 g smoked bacon, diced

1 tbsp butter

1 medium onion, diced

2 celery stalks, diced

400 g potatoes, cubed

2 tbsp plain flour

500 ml whole milk

250 ml clam juice or fish stock

1 bay leaf

1 tsp dried thyme

4 round sourdough bread rolls

1 tbsp olive oil

Method

Fry the bacon in butter until crispy, about 5 minutes.

Add onion and celery. Cook for 5 minutes until softened.

Sprinkle flour over and stir for 1 minute.

Pour in milk and clam juice gradually, stirring to avoid lumps.

Add potatoes, bay leaf and thyme. Bring to a simmer.

Cook 15-20 minutes until potatoes are tender.

Add the clams and heat through 3-5 minutes. Season with salt and pepper. Remove bay leaf.

Prepare bread bowls: cut tops off sourdough rolls, hollow out insides leaving 1cm wall. Brush with olive oil and crisp at 180°C for 5-7 minutes.

Serve: ladle hot chowder into bread bowls.