Clam Chowder Recipe

I had the best clam chowder in Monterrey a few years ago. They made it in a bread bowl and put garlic butter and cheese on the bowl and broiled it. It was so tasty! So I decided to try to make it myself and it turned out great. Here is the recipe:

3 (6.5) ounces of minced clams

1 cup minced onion--or if you are like me and hate onion add one packet of Lipton onion soup mix

1 cup finally chopped celery

1 cup finally chopped carrot

2 cups chopped potatoes

3/4 cup butter

3/4 cup flour

3/4 cup water

1 quart half and half cream

2 tablespoons red wine vinegar

1/4 cup cooked bacon bits

1 tsp. salt

Put chopped onions, celery, carrots, and potatoes in a large frying pan. Drain clam juice over the vegetables in the frying pan. Add 3/4 cup of water to cover the vegetables. Place a lid over the frying pan and cook over medium heat until all of the vegetables are soft.

In a large pot melt butter, add flour and whisk. Whisk in cream stirring until smooth. Stir in vegetable mixture.

Stir in clam and bacon bits just before serving. That way your clams won't become hard and over cooked. Serve in a sourdough bread bowl.

Sour Dough Bread bowl recipe

1/2 cube of butter

6 garlic cloves minced

shredded cheese

Purchase sour dough bread bowls at the store. Mix softened butter with garlic. Spread in the inside of the sour dough bowls. Sprinkle cheese over the top of the garlic butter mixture. Broil on low for about 3-4 minutes. Serve immediately with clam chowder in the bowl.