Clam chowder in sourdough bowls
This hearty white chowder is brimming with tender clams, white fish, potatoes, and smoky bacon in a rich, velvety cream broth. Served inside hollowed-out sourdough bread bowls, the loaf absorbs the savoury soup for an extra comforting touch. Enjoy it piping hot as a warming main course on chilly days.
Ingredients
- Milk200 ml
- Double cream200 ml
- Bay leaf1 ცალი
- Sourdough bread bowls6 ცალი
Instructions
4 steps- 1
Bring 250ml/9fl oz water to the boil in a large, shallow pan. Add the clams, place a lid on and allow steam for 3 -4 minutes until they open. Set a colander over a large bowl and drain the clams, reserving the cooking liquor. When the clams are cool enough to handle, remove the meat from the shells and set aside.
- 2
Bring a saucepan of salted water to the boil and cook the potatoes for 5-10 minutes until tender. Drain and set aside.
- 3
Melt the butter in a large saucepan over a medium heat and fry the bacon, onion or shallot, leek and celery until soft. Stir in the plain flour and cook for 1 minute. Add the clam cooking liquor and stir until thickened. Add the milk, cream, bay leaf, potatoes and cod. Bring to the boil then turn the heat down and simmer for 5 minutes until the cod is cooked. Add the clam meat and season with the salt, pepper and nutmeg.
- 4
Spoon the chowder into the hollowed-out bread rolls and garnish with chopped parsley or chives.
Nutrition
1 serving ≈ 350 g
Nutrition values are estimates. - means data is unavailable.
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