American Creamy Clam Chowder in Bread Bowl

Ingredients

Instructions

1. 1 In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon fat in the pot.
2. 2 Add the chopped onion and minced garlic to the pot and sauté in the bacon fat until the onion is translucent, about 5 minutes.
3. 3 Stir in the diced potatoes, clam juice, and reserved juice from the canned clams. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
4. 4 In a separate pan, melt butter over medium heat. Add the sifted flour and stir constantly for about 2 minutes to create a roux.
5. 5 Slowly whisk the half-and-half into the roux, then add this mixture to the pot with the potatoes. Stir well to combine.
6. 6 Add the clams, salt, and pepper to the pot. Simmer for another 10 minutes, stirring occasionally, until the chowder is thick and creamy.
7. 7 While the chowder simmers, prepare the bread bowls by removing the tops and hollowing out the centers.
8. 8 Ladle the hot clam chowder into each bread bowl and sprinkle with the reserved crispy bacon. Serve immediately.