Ingredients
Chowder Ingredients
- 2 tablespoons butter
- 1 small onion, chopped
- 2 tablespoons flour
- 2 cups clam juice
- 2 cups diced potatoes
- 2 cups milk
- 1 cup heavy cream
- 2 cups chopped clams
- Salt and pepper to taste
Bread Bowls
- 4 round sourdough bread loaves
Instructions
- Sauté Onions: In a large pot over medium heat, melt the butter and cook the chopped onion until it becomes soft and translucent, about 5 minutes.
- Add Flour: Stir in the flour and cook for 1 minute to form a roux and eliminate the raw flour taste.
- Incorporate Clam Juice and Potatoes: Slowly whisk in the clam juice to prevent lumps, then add the diced potatoes. Bring the mixture to a simmer and cook until the potatoes are tender, approximately 15 minutes.
- Add Milk, Cream, and Clams: Stir in the milk, heavy cream, and chopped clams. Cook gently over low heat, ensuring the chowder does not boil, until heated through, about 5 minutes.
- Season: Taste the chowder and season with salt and freshly ground black pepper as needed.
- Prepare Bread Bowls: While the chowder finishes cooking, cut the tops off the sourdough loaves and carefully hollow out the centers, leaving about an inch of bread around the edges to create bowls.
- Serve: Ladle the hot clam chowder into the hollowed sourdough bread bowls and serve immediately for the best texture and flavor.
Notes
- Toast the bread bowls slightly before filling to add extra crunch and help prevent sogginess.
- Save the removed bread from the centers for dipping into the chowder.
- Serve the chowder immediately once filled to maintain the crispness of the bread bowls and avoid them becoming too soggy.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
