Creamy Clam Chowder Bread Bowl
A delectable combination of fresh clams, vibrant vegetables, and a rich, creamy broth served inside a warm, crusty bread bowl. This comforting seafood dish will transport your taste buds to the coast with each savory spoonful.
ingredients
- 4 bread bowls
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 celery stalks, diced
- 2 medium-sized potatoes, peeled and cubed
- 1 cup clam juice
- 1 cup seafood stock
- 1 cup heavy cream
- 2 cups fresh clams, shelled
- 1 cup corn kernels
- 1 tablespoon fresh thyme leaves
- Salt and pepper to taste
steps
- 1.
Preheat the oven to 350°F (175°C).
- 2.
Cut the tops off the bread bowls and hollow them out. Reserve the bread from inside for dipping.
- 3.
In a large pot, heat the olive oil over medium heat. Add the onion, garlic, celery, and sauté until softened.
- 4.
Add the potatoes, clam juice, and seafood stock. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender.
- 5.
Stir in the heavy cream, clams, corn, and thyme. Simmer for another 5 minutes, until the clams are cooked through.
- 6.
Season with salt and pepper to taste.
- 7.
Place the hollowed-out bread bowls on a baking sheet and bake for 5 minutes, until warm and slightly toasted.
- 8.
Ladle the creamy clam chowder into the bread bowls and serve hot with the reserved bread for dipping.
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