Capt. Jack’s Chowder Bread Bowls Recipe

Capt. Jack’s Chowder Bread Bowls Recipe:

1/2 Cup Diced celery
1/2 Cup Diced onions
1/2 Cup Chopped bacon
3 Cans Clam juice
3 Cans Chopped Clams strained and save the juice
1/4 lb. Butter
1/4 lb. Flour
2 Bay leaves
1 oz. Fresh thyme
2 cups Heavy cream
2 Medium potatoes diced potatoes
4 Sourdough bread bowls for serving
1 oz Chopped parsley for garnish

1. Cook off potatoes, drain and set aside
2. Dissolve butter and mix with flour until you get a
thick roux.
3. Cook bacon in pot till crispy.
4. Add onions, celery, bay leaves and thyme to pan season with salt and pepper and cook for an extra 5 minutes.
5. Add the Clam juice and the juice from the strained clams and bring to a boil
6. Add heavy cream and cook for 5 mins
7. Add the Clams
8. Wisk in roux to thicken (if its not that thick you might need more roux)
9. Remove from heat and let cool for 10 mins
10. After chowder has cooled a bit add the diced potatoes and mix in good.
11. Cut tops off Bread bowls and hollow out the center (keep the tops to serve)
12. Toast bread bowls in oven and use for serving chowder garnish with chopped parsley