This is one of my husbands favorite recipes. In fact, he makes this recipe a lot himself. It is so good on a snow day that you are stuck inside and feel the warmth of the house and the beauty of the snow. It is one of these recipes that give you a warm feeling inside. It is also good anytime you want to taste such a wonderful soup.
Blue Ribbon Recipe
I loved this chowder. It was savory, creamy and very hearty. This recipe is close to one of my favorite chowders I used to enjoy in Boston. The perfect dish to warm you up on a cold winter's day.
We used 8 oz bottles of clam juice and a 14 oz can of broth when making this chowder.
bread round loaves of rye or sour dough. (i use small individual loaves for each person)
strips of bacon fried (and chopped)
salt and pepper to taste
half and half
potatoes, peeled and diced
clams, drained and chopped
roux: (1/4 pound butter and 1 cup flour)
cheese, shredded on top of soup when served (i use cheddar)
How To Make
In large pot saute the oil and garlic about 2 minutes. Add diced vegetables and saute for 10 minutes or until vegetables are tender. Add herbs and salt and pepper. Add clam stock and chicken broth bring to a boil. Add potatoes and bring to a boil again. Add roux and chopped clams, and half and half reduce heat and simmer for 10 minutes.
Slice off the top 1"-2" of the bread. Cut around the inside of the bread to create a 1" border around the sides. Hollow out the inside of the bread loaf creating bite size pieces.
If desired, sprinkle bits of green onion on top.
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