It has been kind of rainy lately and cold grey weather always makes me crave soup. Hannah agrees with me. The other night we let her decide what we would make for dinner--sort of a consolation for not going out to eat, which is what both girls wanted to do. She chose one of her favorites: clam chowder in bread bowls. This recipe is simple and basic, and my favorite chowder ever.
You will need:
2 cans of minced clams (6.5 ounces)
1 cup finely chopped onion
1 cup finely diced celery
2 cups finely diced potatoes
3/4 cup butter
3/4 cup flour
4 cups half and half
1 teaspoon salt
1 teaspoon pepper
Place onion, celery and potatoes in large saucepan
Open clams and drain juice into pot-- reserve clams. Add enough water to barely cover and simmer (covered) over medium heat until potatoes are tender, about 20 minutes.
Melt butter in a sauce pan and stir in flour. Whisk until blended and golden.
Add half and half, whisking until smooth and thickened. (It may seem lumpy at first but keep whisking!)
Pour half and half mixture into pot with veggies. Add salt and pepper.
We like to eat ours out of sourdough bread bowls. I have yet to make my own, but can't complain about these yummy bowls.
Prepare the bread bowls by cutting open the top and hollowing out the middles.
Of course, it's still nearly as good sans the bread bowl.