- 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
- In a saucepan with a lid, cook bacon until crispy. Remove bacon, leaving drippings in the pan. Saute leeks in bacon fat until soft, about 5 minutes. Add wine and reduce for another 5 minutes.
- In a small bowl, whisk together flour and water. Add mixture into the pan with leeks. Stir in cold milk, diced potatoes, celery and bay leaf. Simmer for 10 minutes until potatoes are soft. Discard bay leaf. Add clams, cover with lid and cook until clams open. Discard any clams that do not open. Stir in crispy bacon.
- In a heavy-bottomed pan, heat oil until 350 degrees. Fry the bread for 30 seconds to 1 minute per side until golden brown. Carve a square hole in the top of the bread, reserving the crispy top for a lid. Hollow out the inside of the bread bowls but be careful not to poke through the sides. Ladle clam chowder into the bread bowls, sprinkle parsley for garnish. Serve immediately.