" Clam Chowder in Bread Bowl "
Yield: 6 servings
Ingredients:
6 round sourdough loaves (about 8 ounces each)
4 tablespoons unsalted butter, melted
5 pounds soft-shell clams (steamers) or littleneck clams (see note)
2 slices bacon, minced
1 3/4 cups chopped onion
1 1/2 cups chopped celery
1 bay leaf
3/4 teaspoon dried thyme or 1 tablespoon minced fresh thyme
1 1/4 pounds red potatoes, cut into 1/2-inch cubes
2 cups half-and-half
1/2 cup heavy cream
Salt
Cayenne pepper or Tabasco hot pepper sauce
Fresh thyme sprigs, for garnish
Directions:
1. Heat the oven to 350 degrees F. Cut 1/2 to 3/4 inch off the top of each bread loaf. Scoop out the bread, leaving a 1/2-inch-thick shell. (Reserve the bread pieces for another use.) Brush the inside of the bread bowls and lids with melted butter; place them buttered-side up directly on the oven rack. Bake the bowls until crisp, about 20 minutes, then set them aside on a rack.
2. Scrub the clams well with a brush, discarding any that are dead or have broken shells. Soak the clams in a pot of cold water for a few minutes, drain, then repeat with fresh water 2 or 3 more times until the soaking water stays clear.
3. In an 8-quart pot, bring 2 cups of water to a boil. Gently add the drained clams and cover. Let the clams steam for 4 minutes. To help the clams cook evenly, remove the lid and gently stir, taking care not to crack any of the delicate shells. Cover and continue to steam for another 4 or 5 minutes (steam a minute or so longer if all the shells aren’t open.)
4. With tongs, remove the clams from the pot; discard any that aren’t open. Strain the liquid through a fine sieve lined with cheesecloth into a measuring cup. If you have more than 3 cups liquid, pour it into a saucepan and reduce it to that amount; set aside. When the clams are cool, remove them from their shells and cut off the siphons and the skin of each siphon and discard. Cover the clams and refrigerate until needed.
5. In a large, heavy pot, cook the bacon over medium heat until lightly crisp, about 8 minutes. Add the onion, celery, and bay leaf; sauté until the vegetables are lightly golden, about 10 minutes. Add the dried thyme and stir for 30 seconds (if using fresh thyme, add it with the cream in step 6). Add the reserved clam liquid and potatoes to the pot; bring the mixture to a boil. Reduce the heat to low, partially cover the pot, and simmer until the potatoes are almost tender, about 15 minutes.
6. Add the clams and simmer until the clams are hot and the potatoes are tender, about 5 minutes longer. (If desired, thicken the chowder by smashing a few potatoes against the side of the pan with a spoon.) Add the half-and-half, cream, and fresh thyme (if using); heat until steaming (do not boil). Season the chowder with salt and cayenne pepper. Remove the bay leaf.
7. To serve, place the bread bowls on plates and fill them with soup. Garnish with thyme springs. Place the bread lids alongside the bowls and serve immediately.
