Best Fishermans Wharf Style Clam Chowder In Bread Bowl Recipes

FISHERMAN'S WHARF CLAM CHOWDER BREAD BOWL RECIPE

Steps:

• Slice the top inch off each sourdough boule and use a paring knife to cut a circle around the boule without cutting through the bottom of the boule.
• Cut the circle about ½ inch away from the edge.
• Remove the bread disc.
• Brush the inside of the boule with melted butter and place on a baking pan and bake for 15-20 minutes until the bread bowl starts to brown.
• Place a large pot over medium heat and sauté the chopped onion and celery for 5 minutes.
• Then, add the clams, clam juice, chopped potato, chicken broth, and salt and pepper.
• Cover the pot and bring everything to a boil.
• Reduce the heat and cook for 15 minutes.
• In a separate bowl, dissolve the cornstarch in the heavy cream and once dissolved add the cream to the soup.
• Cook for an additional 5 minutes and be sure to stir frequently.
• Fill the bread bowls with chowder!

FISHERMAN'S WHARF-STYLE CLAM CHOWDER IN BREAD BOWL

Steps:

• Place salt pork or bacon in a pot and cook 2 minutes over medium heat until crisp.
• Transfer to a plate and set aside.
• Add the onion and celery and saute over medium-low heat for 5 minutes or until onions are translucent and celery softens.
• Sprinkle flour over the mixture and stir into a paste.
• Add clam juice, potato and thyme.
• Increase heat and bring ingredients to a boil.
• Reduce to low and simmer for 15 minutes, or until potatoes are tender.
• Add clams and stir in cream.
• Continue to simmer for 5 minutes until thick and creamy.
• Add salt, pepper and Tabasco sauce.
• Spoon the chowder into the bread bowl and garnish with salt pork or bacon.
• Serve hot.

FISHERMAN'S WHARF-STYLE CLAM CHOWDER

Steps:

• 1. Place the salt pork in a medium pot over medium heat. While stirring, cook the pork for 2 minutes or until crisp. Transfer to a plate and set aside. 2. Without cleaning the pot, add the onion and celery. Sauté over medium-low heat for 5 minutes, or until the onions are translucent and the celery begins to soften. 3. Sprinkle the flour over the onion-celery mixture, and stir to form a paste. Add the clam juice, potato, and thyme. Increase the heat and bring the ingredients to a boil. Reduce the heat to low, and simmer covered for 15 minutes, or until the potatoes are tender. 4. Add the clams to the pot, and stir in the cream. Continue to simmer (do not allow the mixture to boil) for 5 minutes, or thick and creamy. Add the salt, pepper, and Tabasco sauce. 5. Spoon the chowder into the bread bowl, garnish with salt pork, and serve.