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Ingredients
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Chowder Base
Bread Bowls
Method
Chowder Preparation
- 1
- 2
Add Potatoes and Broth
Stir in the diced potatoes, chicken or vegetable broth, salt, black pepper, thyme, and bay leaf. Bring to a boil, then reduce the heat to a simmer. Cook for about 15-20 minutes, or until the potatoes are tender.
- 3
Incorporate Clams and Cream
Once the potatoes are tender, add the clams and heavy cream to the pot. Stir well to combine and let simmer for an additional 5-10 minutes. Adjust seasoning to taste.
Bread Bowl Preparation
- 4
Prepare the Bread
Preheat the oven to 375°F (190°C). Cut the top off each round bread loaf and hollow out the inside, leaving about 1-inch of bread on the sides and bottom. Brush the inside of the bread bowls with olive oil and sprinkle with dried oregano.
- 5
Bake the Bread Bowls
Place the prepared bread bowls on a baking sheet and bake in the preheated oven for about 10-15 minutes, or until the bread is golden and crispy.