New England Clam Chowder

For a bowl of creamy comfort, try this recipe for New England Clam Chowder in our Rocky Mountain Bread Co. Sourdough Bread Bowls. If you’re short on time, simply heat our Blount New England Clam Chowder (#9167) using your preferred method. Either way, it’s a delicious way to celebrate National Clam Chowder Day. We’ll take it!

Bread Bowl Instructions

Since our Rocky Mtn. Bread Co. Sourdough Bread Bowls (#1508) are pre-baked, they are really easy to prepare. Simply thaw, warm, and serve. You can fill these bread bowls with soups, dips, or even your favorite pasta dishes.

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new england clam chowder

For a bowl of creamy comfort, try this recipe for New England Clam Chowder in our Rocky Mountain Bread Co. Sourdough Bread Bowls.

New England Clam Chowder

Ingredients:

Instructions:

  1. In a large pot, cook the bacon until crisp. Set on paper towels to remove excess oil, and set aside.
  2. Now, saute the celery and onion in the bacon grease until tender. Add the garlic and cook for an additional minute. Then, add the potatoes, water, clam juice, bouillon, pepper, and thyme and bring to a boil. Reduce the heat and allow to simmer for 15-20 minutes, uncovered, until the potatoes are tender.
  3. Meanwhile, mix whisk together the flour and 1 cup of the half and half. Slowly stir into the soup, and bring back to a boil. Continue to stir and allow to cook for 1-2 minutes or until thickened.
  4. Next, stir in the clams and remaining half and half until heated through, without boiling.
  5. Spoon into the warmed bread bowls, and crumble the bacon over top. Enjoy!

Adapted from: https://www.tasteofhome.com/recipes/contest-winning-new-england-clam-chowder/

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