Description
Creamy New England Clam Chowder nestled inside a hearty bread bowl delivers coastal comfort with rich, briny flavors. Savory ingredients blend seamlessly, promising pure maritime satisfaction you can enjoy from first spoonful to last.
Ingredients
Scale
- 1 lb (454 g) mixed seafood (shrimp, scallops, clams, firm white fish), bite-sized pieces
- 2 tbsps (30 ml) fresh parsley, chopped
- 1 tsp fresh thyme leaves
- 1 bay leaf
- 2 large potatoes, peeled and diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 medium onion, finely chopped
- 4 cups (946 ml) seafood or fish stock
- 1 cup (237 ml) heavy cream
- 2 tbsps (30 g) unsalted butter
- ¼ cup (30 g) all-purpose flour
- Salt and freshly ground black pepper, to taste
- 4 small round sourdough loaves
Instructions
- Bread Preparation: Carefully hollow out bread loaves, maintaining one-inch thick walls. Remove inner crumb and slice off tops, creating sturdy edible vessels. Set aside extracted bread for potential garnishing or dipping.
- Seafood Cooking: Sear seafood in butter over medium heat until perfectly cooked, approximately 3-4 minutes. Remove and temporarily reserve seafood, preserving its delicate texture and flavor profile.
- Flavor Foundation: In the same cooking vessel, caramelize onions and garlic until translucent. Introduce flour to create a smooth roux, then gradually integrate seafood stock and optional wine. Whisk continuously to eliminate potential lumps, allowing mixture to simmer and thicken for five minutes.
- Creamy Integration: Reduce heat and fold in heavy cream and parmesan cheese. Season comprehensively with salt and pepper, permitting ingredients to harmonize through gentle simmering. Ensure a luxurious, velvety consistency.
- Final Assembly: Reincorporate cooked seafood into developed broth, allowing ingredients to warm and meld seamlessly. Carefully ladle steaming soup into prepared bread bowls, maximizing filling and ensuring abundant distribution.
- Presentation: Garnish with freshly chopped parsley. Serve immediately, presenting an elegant maritime-inspired culinary creation that combines rustic charm with sophisticated flavors.
Notes
- Bread Bowl Prep: Carefully hollow out bread loaves, leaving thick walls to prevent sogginess and maintain structural integrity during serving.
- Seafood Cooking Precision: Quickly sauté seafood to prevent overcooking, which can make it tough and rubbery, ensuring tender and succulent texture.
- Roux Foundation: Toast flour briefly to eliminate raw flour taste and develop a rich, nutty flavor base for the soup’s creamy consistency.
- Cream Incorporation: Add heavy cream at low heat to prevent curdling and maintain smooth, silky soup texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 420
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 80 mg