Bread Bowl Clam Chowder

Ingredients

• 2 pounds (1kg) Clams
• 6 cups Water
• 1/2 pound (250g) Bacon (chopped)
• 1 Onion (diced)
• 1 Celery Rib (diced)
• 1 clove Garlic (minced)
• 5 medium Potatoes (peeled and diced)
• 1/2 cup Dry White Wine
• 1 tablespoon fresh Thyme (chopped)
• 1 Bay Leaf
• 1 cup Whipping Cream
• White Pepper (to taste)
• 2 tablespoons Corn Starch
• 2 tablespoons Water
• 4 Bread Bowls (hollowed out)

Instructions

1. 1

   --- Clam Broth ---

2. 2

   Place the clams in a large stockpot with 6 cups of water over medium high heat. Reduce heat, cover and simmer the clams for about 10-15 minutes until they have opened. If a clam has not opened, then throw it away.

3. 3

   Strain the clams through a cheesecloth. Set aside the broth. Remove the clam meat from the shells and chop the meat. Discard the shells.

4. 4

   --- How to Make Clam Chowder ---

5. 5

   In a stockpot, fry the bacon, onions, celery and garlic until caramelized (about 10 minutes)

6. 6

   Add diced potatoes, white wine and cook for a few minutes until wine starts to evaporate

7. 7

   Pour in clam broth, add thyme and bay leaf. Simmer for 20 minutes until potatoes are cooked.

8. 8

   Mix in whipping cream and chopped clams and gently simmer.

9. 9

   Taste. Season with salt and pepper to taste. Before serving, remove the bay leaf.

10. 10

    --- Cornstarch Slurry ---

11. 11

    To thicken the chowder,mix 2 tablespoons of water and cornstarch. Pour into chowder and simmer for 2 minutes until thickens.

12. 12

    --- Bread Bowl Clam Chowder ---

13. 13

    Ladle the clam chowder into the hollowed out bread bowls. Garnish with freshly chopped parsley