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Classic New England Clam Chowder Bread Bowls

This comforting clam chowder comes from Danielle Kartes’ cookbook, Rustic Joyful Food: Generations, and is the ideal way to combat a chilly evening. The entire soup comes together in under an hour and you get to eat the bowl, meaning less dishes.

Classic New England Clam Chowder Bread Bowls
Serves 4 to 6


6 slices thick-cut bacon, diced
1 medium yellow onion, diced
2 ribs celery, diced
2 carrots, diced
4 medium Yukon Gold potatoes, diced
2 tablespoons unsalted butter
1 teaspoon cracked black pepper
1 bay leaf
1/2 teaspoon ground white pepper
1 teaspoon dried thyme
2 teaspoons kosher salt
1/4 cup all-purpose flour
3 (6.5-ounce) cans razor clams in clam juice or 1 pound fresh clams
6 cups no-salt-added chicken stock
1 cup whole milk, if needed
2 cups heavy cream
1/2 cup chopped fresh parsley, plus more for garnish
Sea salt
Freshly ground black pepper
4 to 6 individual bread bowls, toasted, tops removed, and hollowed out


1. In a large heavy-bottomed pot or Dutch oven over medium heat, cook bacon until crispy, 5 to 7 minutes. Stir in onion, celery, carrots, potatoes, butter, cracked black pepper, bay leaf, white pepper, thyme, and kosher salt. Cook until vegetables soften, 4 to 5 minutes. Stir in flour and cook 2 to 3 minutes. Add clams and stock, stirring to activate flour.

2. Reduce heat to low. Simmer, uncovered, 30 minutes. If chowder is too thick, add milk in 1/2 cup increments, as needed.

3. During the last 10 minutes of cooking, stir in cream and parsley. Season with salt and pepper. Remove and discard bay leaf. Spoon chowder into bread bowls and garnish with parsley to serve.

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