Doni’s Souper Bread Bowl
Manhattan Clam Chowder
4 tablespoons olive oil
1 large onion, diced
1 cup celery, diced
1 cup carrots, chopped
4 garlic cloves, smashed and minced
6 to 8 large potatoes, peeled and cubed into bite-sized pieces
3 cans (14.5 ounces each) diced tomatoes, with juices
2 cups bottled clam juice, or seafood broth
1 cup dry white wine (optional: may substitute chicken broth, water or more clam juice)
4 bay leaves
2 teaspoons dried thyme
1/4 cup chopped parsley, plus more for garnish
3 cans (6 1/2 ounces each) minced clams
10 to 12 small bread bowls
Salt and freshly ground pepper, to taste
Heat the olive oil in a Dutch oven or deep pot. Add the onion, celery and carrots and saute until the carrots are softened and the onions and celery are translucent. Add the garlic and saute just until light brown.
Add the canned tomatoes and saute for 2 or 3 minutes. Now add the clam juice and wine, stirring until well blended. Add the potatoes, corn and bay leaves. Salt and pepper to taste.
Lower temperature and simmer for about 15 minutes, or until the potatoes are fork tender. Add the thyme, parsley and clams and simmer for another 5 to 7 minutes. (Do not boil; it toughens clams.) Adjust seasonings.
Meanwhile, cut small “lids” off the bread bowls. Use your fingers to remove much of the bread bowl insides. (Save it for bread pudding.)
Ladle the soup into bread bowls. Garnish with more parsley. Top with the bread bowl lids.
Makes about 10 servings
2008 doni greenberg copyright
