FISHERMAN'S WHARF-STYLE CLAM CHOWDER IN BREAD BOWL
Recipe from the National Examiner. Sounds really tasty. Not sure about the prep or cooking time, so I am guessing. Can't wait to try this!
Provided by LeahMarie
Categories Chowders
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place salt pork or bacon in a pot and cook 2 minutes over medium heat until crisp.
- Transfer to a plate and set aside.
- Add the onion and celery and saute over medium-low heat for 5 minutes or until onions are translucent and celery softens.
- Sprinkle flour over the mixture and stir into a paste.
- Add clam juice, potato and thyme.
- Increase heat and bring ingredients to a boil.
- Reduce to low and simmer for 15 minutes, or until potatoes are tender.
- Add clams and stir in cream.
- Continue to simmer for 5 minutes until thick and creamy.
- Add salt, pepper and Tabasco sauce.
- Spoon the chowder into the bread bowl and garnish with salt pork or bacon.
- Serve hot.
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Afrin Aktar Mim
[email protected]This recipe was a disaster! The chowder was too thick and the bread bowl was soggy. I would not recommend this recipe.
Khuram Shehzad Nasir
[email protected]I thought this recipe was just okay. The chowder was a bit bland for my taste and the bread bowl was too hard.
Leah Door*
[email protected]This recipe was easy to follow and the chowder turned out delicious. I especially liked the addition of the bacon and the corn. I will definitely be making this again.
Zen Fone
[email protected]I made this clam chowder for a party and it was a hit! Everyone loved it. The bread bowl was a great idea and it made the chowder even more special.
syed umer shahg
[email protected]This is one of my favorite clam chowder recipes. It's so creamy, flavorful, and the bread bowl is the perfect way to serve it. I've made this recipe many times and it always turns out great.