American Creamy Clam Chowder in Bread Bowl

Ingredients

• 4 slices bacon, chopped
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 2 cups russet potatoes, peeled and diced
• 2 cans clams, drained and juice reserved (6.5 oz each)
• 3 cups half-and-half
• 1 cup clam juice
• 1 cup all-purpose flour, sifted
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 2 tablespoons butter

• 4 large sourdough bread bowls, tops removed and hollowed

Method

1. 01
   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. 02
   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. 03
   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. 04
   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. 05
   Slowly whisk the half-and-half into the roux, then add this mixture to the pot with the potatoes. Stir well to combine.
6. 06
   Add the clams, salt, and pepper to the pot. Simmer for another 10 minutes, stirring occasionally, until the chowder is thick and creamy.
7. 07
   While the chowder simmers, prepare the bread bowls by removing the tops and hollowing out the centers.
8. 08
   Ladle the hot clam chowder into each bread bowl and sprinkle with the reserved crispy bacon. Serve immediately.