New England Clam Chowder Recipe
House Made New England Clam Chowder. Served in a Warm San Francisco Style Sour Dough Bread Bowl with Side Salad. A Fisherman's Wharf Favorite.
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Ingredients
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Chowder Base
Bread Bowl
Side Salad
Method
Chowder Preparation
- 1
- 2
Make Roux
Sprinkle the flour over the sautéed vegetables and stir to combine. Cook for another 2 minutes, stirring constantly.
- 3
Add Liquid Ingredients
Slowly whisk in the clam juice and heavy cream, ensuring there are no lumps. Add the diced potatoes, bay leaves, salt, black pepper, and thyme.
- 4
Simmer the Chowder
Bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the potatoes are tender.
- 5
Add Clams
Remove the bay leaves and stir in the chopped clams. Simmer for an additional 5 minutes to heat through.
Bread Bowl Preparation
- 6
Prepare the Bread
While the chowder simmers, prepare the sourdough bread bowls. Cut a circle in the top of each bread piece and hollow out the insides, leaving enough bread on the sides to hold the chowder.
Side Salad Preparation
- 7
Assemble the Salad
In a large bowl, combine mixed greens, halved cherry tomatoes, and sliced cucumber.
- 8
Dress the Salad
In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper. Drizzle over the salad and toss to combine.