10 points!! i need a recipe for clam chowder and also if anyone knows...?

time ago i had this delicious clam chowder soup inside a round bread that was used as a bowl... does anyone know what this bread is called and where i can find it .. i need an entire recipe for this clam chowder soup ..10 points who ever gives me all this info...

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  • 1 decade ago
    Favorite Answer

    This what it looks like!!!!!!!!!!!!!!!!!!!!!

    http://farm3.static.flickr.com/2334/1605360537_22d...

    INGREDIENTS:

    • 1 - 3 Cups/Cans of Cooked Chopped Clams

    • 1 Onion Diced

    • 3-4 Medium Potatoes, peeled and diced to 3/4 inch cube

    • 3-6 Strips of thick bacon

    • 2 TBS butter

    • 2 TBS bacon fat (can also use fatback salt pork diced and browned in lieu of bacon)

    • 4 TBS Flour

    • 2 Cans of evaporated milk or the equivalent of heavy cream

    • 1 8-Oz. bottle of clam juice

    • Additional milk (Optional)

    • Salt and Pepper

    • 2 Tsp Chopped Parsley

    Drain clams and reserve the juice. Fry the bacon in a pan. When done, remove bacon strips, place on a paper towel and let cool, then crumble the strips and set aside. Saute onions until they are near translucent. In the meantime, make a roux consisting of the 2-TBS of bacon fat, 2 TBS butter, and 4-TBS flour. You want a nice white roux, so strain the bacon fat before making the roux. Add butter to bacon fat and heat to melt the butter until hot, but NOT smoking - just hot enough so that when you add the flour, the flour will bubble.

    Remove from heat then whisk in the flour for the roux until well blended. Add evaporated milk, sauteed onion, bacon bits, salt and pepper to taste. Bring to a simmer on medium heat, and then add diced potatoes. If it is too thick for you, add 1/2 cup of milk at a time until it is of the consistency you like. But remember, the potatoes will add liquid when cooking. When the potatoes are tender, add the chopped parsley and the clams. Bring back to a simmer, and simmer for another 5-minutes. Sprinkle fresh ground pepper, chopped parsley, and additional bacon bits on the chowder before serving. Serve with REAL garlic bread.

    This is a wonderfully thick chowder that can be served in a regular or sourdough bread bowl.

    This chowder is a great pre-cursor to any seafood meal.

  • 1 decade ago

    The Cliff House Clam Chowder from The Cliff House in Ogunquit, Maine

    Ingredients:

    1 slice hickory-smoked bacon, minced

    1/2 teaspoon butter

    1 cup onion, minced

    1 medium garlic clove, minced

    1 teaspoon The Cliff House Spice Blend (see below)

    1 tablespoon all-purpose flour

    1 can clams (6-1/2 ounces)

    1 cup bottled clam juice

    1-1/2 cups Half and Half

    1/4 teaspoon white pepper

    2 medium potatoes, boiled, peeled and diced

    Preparation:

    To Create The Cliff House Spice Blend, blend 4 tsps oregano, 4 tsps dried parsley, 2 tsps marjoram, 2 tsps dill, 4 tsps thyme, 4 tsps basil, 1 tsp sage, 4 tsps rosemary, 2 tsps tarragon, 1 tablespoon all-purpose flour, crushing in a mortar if possible. Store in a resealable plastic bag to refrigerate.

    In a heavy-bottomed, 4-pint soup kettle, sauté bacon, butter, onion, garlic and The Cliff House Spice Blend over low heat. Do not allow to brown. Drain clams and set aside, reserving the juice. Slowly stir the flour and clam juices in the sauté mixture. Bring to a boil; reduce heat. Add Half and Half and simmer 20 minutes. Add white pepper, potatoes and clams. Heat to serving temperature. Do not allow to boil, as this toughens the clams. Serve at once with crackers and warm cornbread.

    For the bread bowl...I don't know the name of it because they make round breads in all kinds of bread types. However, any grocery store with a bakery should have them.

    Is the cook making a dip or a soup? A large bowl or individual servings? The answer to these questions will determine what size bread round he needs to buy. Most bakeries carry a variety of round breads, and for a large dip, he should buy a bread loaf at least 9 inches across at the bottom and about 6 inches high. For individual servings, he should look for rounds that are about 3-4 inches across and about 4 inches high. Bread rounds can be plain, seeded, white, sourdough or multi-grain, but all should be reasonably fresh.

    While cutting the bread, a cook needs a place with good lighting, so she can see clearly, and should have a plate or cutting board large enough for the bread round to fit comfortably.

    The cook should place the bread flat on the board and insert the tip of the knife down into the bread, about three-fourths of the way down and about one inch from the edge. The cook should then cut around the perimeter of the bread, keeping that one inch edge, and turning the loaf accordingly, until the knife meets its original starting point. The cook needs to be careful not to cut through the sides or bottom of the bread loaf.

    Once that cut has been made, the cook should look under the cut part of the bread, to see exactly how far down the knife has gone. This will determine where to cut out the core of the bread. There should be at least half an inch of bread on the bottom, with a bit more in the middle. The cook should then use the knife tip to slice out the core of the bread. This is something of a judgment call, but the basic idea is to have enough bread and crust on the bottom and sides so the food does not seep out.

    Now that the bread core has been taken out, what to do with it? Many cooks will cut the core into cubes to serve with the food item in the bowl. Some will cut the bottom off and will make a cover for the bread bowl when it is filled. It is up to the cook. If the filling is a dip or spread of some kind, then the bread cubes are a good idea.

  • 1 decade ago

    Ingredients:

    3 1/2 cups shucked or steamed chowder clams, with their juice or broth

    1 1/2 inch cube salt pork, diced small

    1 onion, finely chopped

    2 tablespoons flour

    3 medium potatoes, peeled and diced

    3 cups milk

    3 tablespoons butter

    Salt

    Freshly ground pepper

    Turn this recipe into a puzzle! [click]

    Directions:

    Raw, shucked clams and their undiluted juices are best for chowder; brief cooking in the chowder will keep the juice full of flavor and the clams very tender. Since it takes some skill and practice to shuck them easily, see if you can have this done for you at the fish store. Or, steam the clams in a little water, until they open, and use them and the broth for the chowder. Clams are also available in cans and clam juice in bottles; these products will produce an acceptable chowder.

    Measure the clam juice or broth from the shucked or steamed clams and add water, if necessary, to make 2 1/2 cups. Cut the clams in small pieces and set aside. (Canned baby clams are small -- no need to cut them up)

    Cook the salt pork slowly in a small skillet until the fat has melted and the scraps are brown. Strain, set aside the scraps, and put 2 tablespoons of the fat in a large pot. Heat the fat, add the onion, and cook slowly until golden. Sprinkle the flour over the onion and cook, stirring for 3 minutes. Add the potatoes and clam juice or broth.

    Cover and simmer 10 minutes. Add the clams and simmer 10 minutes more, or until the clams are cooked (canned clams are already cooked) and the potatoes are tender. Add the milk (or cream or both) butter, and salt and pepper to taste and heat until the butter has melted. Place a few crisp pork bits in each bowl.

    To serve, hollow out a round sourdough loaf and fill with hot chowder (save the scooped out bread for bread pudding, Tuscan bread soups or homemade bread crumbs).

    This recipe from CDKitchen for Clam Chowder in Bread Bowl serves/makes 4

    Print this recipe

  • 1 decade ago

    Super-easy and Delicious New England Clam Chowder

    Courtesy of Dave Lieberman

    2 tablespoons unsalted butter

    1 medium onion, finely diced

    2 celery stalks (reserve tender leaves) trimmed, quartered lengthwise, then sliced into 1/4-inch pieces

    3 tablespoons all-purpose flour

    2 cups chicken stock

    2 (10-ounce) cans chopped clams in juice

    1 cup heavy cream

    2 bay leaves

    1 pound Idaho potatoes, cut into 1/2- inch cubes

    Salt and freshly ground black pepper

    *add bacon if you like, I rather it without and so does Dave. If adding, cut 2-4 strips of bacon into small pieces, use this as step 1: fry over med heat until crispy, remove most of the fat and then start with the veggies (next)

    Directions:

    Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. Stir in the flour to distribute evenly. Add the stock, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.

    This recipe is really yummy and easy to make I have made it several times :-)

    As for the bread bowl, go to Panera (or any bakery and ask-- if they have any/ what kind of bread works well for bread bowls, they will help you). I'm certain Panera has the right kind of bread for a bread bowl because they serve them there and they are the best!

    If you want a recipe for Manhattan style with tomatoes? I have one too, let me know in 'additional details'. I prefer the New England creamy style myself

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  • Anonymous
    1 decade ago

    Clam Chowder in Bread Bowl

    3-4 cups shucked or steamed chowder clams, with their juice or broth

    1 1/2-inch cube salt pork, diced small

    1 onion, finely chopped

    2 tablespoons flour

    3 medium potatoes, peeled and diced

    3 cups milk

    3 tablespoons butter

    Freshly ground pepper

    Measure the clam juice or broth from the shucked or steamed clams

    and add water, if necessary, to make 2 1/2 cups. Cut the clams

    in pieces and set aside. Cook the salt pork slowly in a small

    skillet until the fat has melted and the scraps are brown. Strain,

    set aside the scraps, and put 2 tablespoons of the fat in a large

    pot.

    Heat the fat, add the onion, and cook slowly until golden. Sprinkle

    the flour over the onion and cook, stirring for 3 minutes. Add

    the potatoes and clam juice or broth. Cover and simmer 10 minutes.

    Add the clams and simmer 10 minutes more, or until the clams are

    cooked and the potatoes are tender. Add the milk, butter, and

    pepper to taste and heat until the butter has melted. Top with a

    bit of freshly-chopped flat leaf Italian parsley.

    To serve, hollow out a round sourdough loaf and fill with hot

    chowder. (save the scooped out bread for bread pudding, Tuscan

    bread soups or homemade bread crumbs)

  • 1 decade ago

    Round breads can be found in the bakery section of the grocery store or Panera Bread has some great ones also. Here is a great recipe for the chowder.

    New England Style

    Ingredients:

    4 medium potatoes, peeled and cubed

    2 medium onions, chopped

    1/2 cup butter

    3/4 cup all-purpose flour

    2 quarts milk

    3 cans (6-1/2 ounces each) chopped clams, undrained

    2 to 3 teaspoons salt

    1 teaspoon ground sage

    1 teaspoon ground thyme

    1/2 teaspoon celery salt

    1/2 teaspoon pepper

    Minced fresh parsley

    Directions:

    Place potatoes in a saucepan and cover with water; bring to boil. Cover and cook for 15-20 minutes or until tender.

    Meanwhile, in a Dutch oven, saute onions in butter until tender. Add flour; stir until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

    Drain potatoes; add to Dutch oven. Add clams and remaining ingredients; heat through.

  • 1 decade ago

    the bread you can get out the baker just tell them you want soup bowl bread . it is french bread either baked as a round loaf or a square loaf and they cut the middle out and pour the soup in . Bobby flay had a contest with a person that supposedly made the best chowder and he won so I am going to give you his recipe . I also believe he served his in bread to . Good luck and save some for me

  • 1 decade ago

    sour dough bread, and you can buy it from zehrs if you pre order it. and the clam chowder recipe....

    Serves six.

    INGREDIENTS:

    1 slice hickory-smoked bacon, minced

    1/2 teaspoon butter

    1 cup onion, minced

    1 medium garlic clove, minced

    1 teaspoon The Cliff House Spice Blend (see below)

    1 tablespoon all-purpose flour

    1 can clams (6-1/2 ounces)

    1 cup bottled clam juice

    1-1/2 cups Half and Half

    1/4 teaspoon white pepper

    2 medium potatoes, boiled, peeled and diced

    PREPARATION:

    To Create The Cliff House Spice Blend, blend 4 tsps oregano, 4 tsps dried parsley, 2 tsps marjoram, 2 tsps dill, 4 tsps thyme, 4 tsps basil, 1 tsp sage, 4 tsps rosemary, 2 tsps tarragon, 1 tablespoon all-purpose flour, crushing in a mortar if possible.Store in a resealable plastic bag to refrigerate.

    In a heavy-bottomed, 4-pint soup kettle, sauté bacon, butter, onion, garlic and The Cliff House Spice Blend over low heat. Do not allow to brown. Drain clams and set aside, reserving the juice. Slowly stir the flour and clam juices in the sauté mixture. Bring to a boil; reduce heat. Add Half and Half and simmer 20 minutes. Add white pepper, potatoes and clams. Heat to serving temperature. Do not allow to boil, as this toughens the clams. Serve at once with crackers and warm cornbread.

    Hope this helps and good luck !

  • 4 years ago

    You're buying the soup at Safeway, but what is the brand? There are several copycat websites that give recipes for brand name and restaurant dishes, so try googling __________Clam Chowder copycat. It might come up. If it's the chowder they make (sold in the plastic tubs) then look for the brand on that label. You need to know, though, that manufacturers of store food use preservatives and other chemical additives that you probably can't get hold of. (Read the ingredients on the label) So it's unlikely that you'll be able to duplicate it exactly. Good luck, though.

  • Anonymous
    1 decade ago

    INGREDIENTS

    1/2 cup butter

    1 1/2 large onions, chopped

    3/4 cup all-purpose flour

    1 quart shucked clams, with liquid

    6 (8 ounce) jars clam juice

    1 pound boiling potatoes, peeled and chopped

    3 cups half-and-half cream

    salt and pepper to taste

    1/2 teaspoon chopped fresh dill weed

    DIRECTIONS

    Melt butter in a large kettle or stock pot over medium heat. Add onions and saute until clear. Stir in flour and cook over low heat, stirring frequently, for 2 to 4 minutes. Set aside to cool.

    In a separate pot, bring clams and clam juice to a boil. Reduce heat and simmer for 15 minutes.

    In a small saucepan, cover peeled potatoes with water. Bring to a boil and cook until potatoes are tender, about 15 minutes. Drain and set aside.

    Slowly pour hot clam stock into butter/flour mixture while stirring constantly. Continue stirring and slowly bring to a boil. Reduce heat and add cooked potatoes. Mix in half and half, salt and pepper and chopped dill. Heat through but do not boil.

    It's called a bread bowl...can be found in grocery stores...bakery section.

    Source(s): www.allrecipes.com
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