Doni’s Souper Bread Bowl
New England Clam Chowder
1 pound bacon, diced
1 large white onion, diced
1 cup celery, diced
4 cloves of garlic, smashed and minced
Salt and freshly ground pepper, to taste
4 bay leaves
1 cup flour
8 cups clam juice
1 cup white wine ((optional: may substitute chicken broth, water or more clam juice)
6 to 8 large potatoes (your favorite), peeled and cubed into bite-sized pieces
2 cups corn
1 1/2 cups heavy cream
3 cans (6 1/2 ounces each) minced clams
Parsley, chopped, for garnish
10 to 12 small bread bowls
Fry the bacon in a large Dutch oven or deep pot. Remove the bacon and all but about a few tablespoons of the grease.
Stir into the bacon drippings the onion and celery and saute until the vegetables are translucent. Add the garlic and saute just until light brown.
Stir in the flour and cook for about 7 to 10 minutes, stirring occasionally. Slowly add the clam juice and water, 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 cream 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 chopped parsley and reserved bacon. Top with the bread bowl lids.
Makes about 10 servings
2008 doni greenberg copyright
