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Clam Chowder Bread Bowls

AmericanEasyPrep: 10 minCook: 20 minServes: 4

Creamy New England-style clam chowder served in hollowed-out crusty bread bowls for a comforting and impressive lunch or dinner.

Ingredients

  • 24 oz Clam Shack Chowder

  • 6 Portuguese Crusty Rolls

  • 1.5 lbs Bowl & Basket Creamer Potatoes, diced

  • 2 slices bacon, chopped

  • 1 celery stalk, diced

  • 1 small onion, diced

  • 1 cup milk

  • 2 tbsp butter

  • 1 tbsp flour

  • Fresh thyme and parsley for garnish

  • Salt and pepper to taste

Directions

Step 1: Cut the tops off 4 Portuguese rolls and hollow out the centers, leaving a 1/2-inch thick shell. Set aside.

Step 2: In a large pot, cook chopped bacon until crispy. Remove and set aside, leaving drippings in pot.

Step 3: Add butter to the pot. Sauté onion and celery until softened, about 5 minutes.

Step 4: Add diced potatoes and enough water to cover. Simmer until potatoes are tender, about 10 minutes.

Step 5: Sprinkle in flour and stir for 1 minute. Gradually add milk, stirring constantly.

Step 6: Add the Clam Shack Chowder and heat through, stirring occasionally. Season with salt and pepper.

Step 7: Ladle hot chowder into bread bowls. Top with crispy bacon, fresh herbs, and serve immediately.

Chef's Tip: Save the bread you hollow out for dipping or making croutons. For extra richness, stir in a splash of heavy cream at the end.

Save by using Use the ready-made chowder on sale and Portuguese rolls for an easy soup presentation that feels restaurant-special. and Serve with A simple green salad with vinaigrette.

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