Homemade Clam Chowder in a Bread bowl

It was such a beautiful day here in the Pacific Northwest, 65 degrees and sun shining bright. When my dad asked if I wanted to go dig up clams from their beach, I tied up my maxi dress, put up my hair, put on some of my dads old shoes, and grabbed a shovel. Wow, was it successful. They were everywhere! As I continued to put each clam in the bucket my mind was racing with what I could make for dinner. Since my husband dislikes seafood, I knew I had to choose carefully. So clam chowder it was. For some reason he loves clam chowder, as long as there is not too much of a seafood taste. I figured if I added potatoes, bacon, and threw it in a bread bowl I would be sure to please him. And that I did.

Here are the ingredients:

-3 pieces of bacon (I used peppered, cause I always say the spicier, the better)

-1 pint of half-and-half

-3 cups of chicken stalk

-8 diced medium red potatoes, skinned

-1 medium onion

-1/3 cup of chopped up parsley

-pinch of dried thyme

-pinch of sage

-2 tbsp of butter

--2 tsp hot sauce

-pinch of red pepper

-salt & pepper to taste

-3 small carrots, chopped

-2 tbsp all-purpose flour

- LOTS of clams, cut in half

And where to begin:

First, boil the clams while you start the soup. 

Melt the butter in a pot, and stir in bacon, onions, parsley, thyme, sage, carrots, and seasonings. Let it cook for 5 minutes.

Next, stir in flour. Let cook for 1 more minute. Add small amount of hot sauce.

Add half-and-half and stock and bring to a bubble, then stir in potatoes and clams. (After the clams had opened up I put them in a strainer, and cut them in half to make smaller clam chunks).

Bring soup to a boil while stirring frequently, and turn oven down to simmer for 15 minutes.

During the 15 minutes get a large bread bowl ready with dipping pieces on the side.

Once soup thickens, pour into bread bowl and top with green onions and parmesan cheese.