Deep-Fried Bread Bowl / Clam Chowder

A hearty clam chowder full of clams, bacon, and potatoes deserves a crispy, absorbent fried bread bowl to eat afterward.

Ingredients

  • 2 slices bacon, diced
  • 1 leek, thinly sliced
  • 1/4 cup dry white wine
  • 1 tablespoon all-purpose flour
  • 1 tablespoon water
  • 2 1/2 cups whole milk
  • 1/2 cup peeled russet potato, diced
  • 1 stalk celery, diced
  • 1 bay leaf
  • 1/2 teaspoon kosher salt
  • Pinch of black pepper
  • 1 pound littleneck clams, scrubbed
  • 3 cups oil, for frying
  • 2 bread bowls
  • 1 tablespoon chopped parsley

Steps

  1. In a saucepan with a lid, cook bacon until crispy. Remove bacon, leaving drippings in the pan.
  2. Saute leeks in bacon fat until soft, about 5 minutes.

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