Ingredients:
For The Clam Chowder:
- 2 tbsps unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 2 stalks celery, diced
- 1 cup water
- 1 cup vegetable or chicken broth
- 1 cup heavy cream
- ½ cup whole milk
- 2 cans chopped clams, with juice
- 1 tsp dried thyme
- 1 tsp dried parsley
- salt and black pepper, to taste
- ¼ cup all-purpose flour (for thickening)
For The Bread Bowl:
- 4 small round sourdough loaves
- olive oil (for brushing)
Instructions:
- Preheat your oven to 350°F in advance.
- Slice off the top of each sourdough loaf and hollow out the center, leaving enough bread around the edges to form a sturdy bowl.
- Brush the inside of each bread bowl with olive oil, and place them on a baking sheet.
- Bake the bread bowls in the oven for about 10 minutes until they are lightly toasted and crispy. Set aside.
- In your Sensarte Nonstick Sauce Pan, melt the butter over medium heat.
- Add the diced onion, minced garlic, celery, and a pinch of salt. Sauté until the onion becomes translucent and fragrant, about 3-4 minutes.
- Stir in the diced potatoes and cook for another 2 minutes, allowing them to absorb some flavor from the onion and garlic.
- Pour in the water and broth, and bring the mixture to a boil. Lower the heat to a simmer and cook until the potatoes are tender, about 10-12 minutes.
- While the chowder simmers, whisk the flour and milk together in a small bowl to create a slurry for thickening.
- Once the potatoes are cooked, stir the milk-flour mixture into the chowder. This will help thicken it up. Continue cooking for 5 more minutes, stirring occasionally.
- Add the clams (with juice), thyme, and parsley. Stir in the heavy cream and let the chowder simmer for another 5 minutes to blend the flavors. Season with salt and pepper to taste.
- Ladle the hot clam chowder into the toasted bread bowls, filling them generously. Garnish with fresh parsley or crumbled bacon if desired. Serve immediately and enjoy!
