Clam Chowder Bread Bowl

Name: Clam Chowder Bread Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Western
Ingredients: 1 piece Bread; 180 g Cream Stew Roux; 700 ml Water; 300 ml Milk; 3 Tbsp Butter; 2 Potatoes; 1 stalk Carrot; 1 Onion; 1 cup Clam Meat; 1 Tbsp Huiji Honey

From YoRipe by HungryPrincessCarol

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Level

easy

Cooking

30 min

Preparation

10 min

Ingredients

Servings

Bread Boule for soup	1 piece
Cream Stew Roux	180 g
Water	700 ml
Milk	300 ml
Butter	3 tbsp
Potatoes	2
Carrot	1 stalk
Onion	1
Clam Meat	1 cup
Huiji Honey	1 tbsp

How to cook

Prepare the ingredients

Skin and dice up all the potatoes, carrot and onion. Set aside.

Start cooking

In a heavy bottom pot, melt 2 tbsp butter over medium-low heat, then add the onions and saute till onions are soft and turned transparent.
Add carrot and potatoes and cook for 3-4 mins.
Then add water, cover and bring to a boil, till potatoes and carrots are all soft.
When the potatoes are all soft and start to crumble, add the roux, stir well till till all the roux is dissolved.
Add the clams and then the milk. Add Huiji honey Bring it to a low simmer.

Assemble and serve

Slice off the top 1/3 of yr bread and dig out the insides.
Melt 1 tbsp butter and brush over the crust and insides of yr bread bowl. Toast it lightly and then ladle the piping hot soup into the bread bowls.
Garnish with some chopped parsley and serve immediately with crouton.