New England Clam Chowder Soup in a Bread Bowl
added by Betty Graves
This is one of my husbands favorite recipes. In fact, he makes this recipe a lot himself. It is so good on a snow day that you are stuck inside and feel the warmth of the house and the beauty of the snow. It is one of these recipes that give you a warm feeling inside. It is also good anytime you want to taste such a wonderful soup.
Cook time: 10 Min Prep time: 15 Min Serves: individual servings of your choice
bread round loaves of rye or sour dough.
1/4 c salad oil
1 tsp garlic minced
4 strips of bacon fried (and chopped)
1 c celery, diced
1 c carrots, diced
1 c onions, diced
1/2 tsp basil
1/2 tsp oregano
1 tsp thyme
1 tsp salt and pepper to taste
1 can(s) chicken broth
3 can(s) clam juice
1 c half and half
3 large potatoes, peeled and diced
2 c clams, drained and chopped
roux: (1/4 pound butter and 1 cup flour)
cheese, shredded on top of soup when served
1. In large pot saute the oil and garlic about 2 minutes. Add diced vegetables and saute for 10 minutes or until vegetables are tender. Add herbs and salt and pepper. Add clam stock and chicken broth bring to a boil. Add potatoes and bring to a boil again. Add roux and chopped clams, and half and half reduce heat and simmer for one hour.
2. Slice off the top 1"-2" of the bread. Cut around the inside of the bread to create a 1" border around the sides. Hollow out the inside of the bread loaf creating bite size pieces.
3. If desired, sprinkle bits of green onion on top.
added by Betty Graves
This is one of my husbands favorite recipes. In fact, he makes this recipe a lot himself. It is so good on a snow day that you are stuck inside and feel the warmth of the house and the beauty of the snow. It is one of these recipes that give you a warm feeling inside. It is also good anytime you want to taste such a wonderful soup.
Cook time: 10 Min Prep time: 15 Min Serves: individual servings of your choice
bread round loaves of rye or sour dough.
1/4 c salad oil
1 tsp garlic minced
4 strips of bacon fried (and chopped)
1 c celery, diced
1 c carrots, diced
1 c onions, diced
1/2 tsp basil
1/2 tsp oregano
1 tsp thyme
1 tsp salt and pepper to taste
1 can(s) chicken broth
3 can(s) clam juice
1 c half and half
3 large potatoes, peeled and diced
2 c clams, drained and chopped
roux: (1/4 pound butter and 1 cup flour)
cheese, shredded on top of soup when served
1. In large pot saute the oil and garlic about 2 minutes. Add diced vegetables and saute for 10 minutes or until vegetables are tender. Add herbs and salt and pepper. Add clam stock and chicken broth bring to a boil. Add potatoes and bring to a boil again. Add roux and chopped clams, and half and half reduce heat and simmer for one hour.
2. Slice off the top 1"-2" of the bread. Cut around the inside of the bread to create a 1" border around the sides. Hollow out the inside of the bread loaf creating bite size pieces.
3. If desired, sprinkle bits of green onion on top.
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Another Great Group of *~ Beth ~*
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