Soup

Clam Chowder

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Bread Bowls Recipe

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Enjoy!

Jessica and Lindy

Clam Chowder
Print Recipe
Servings
6-8 people
Servings
6-8 people
Clam Chowder
Print Recipe
Servings
6-8 people
Servings
6-8 people
Ingredients
Servings: people
Instructions
  1. Open and drain canned clams, add the drained juices into stock pot and add the water, turn on stove to medium heat to warm.
  2. Cook bacon in a cast iron skillet, remove bacon onto paper towels and drain the bacon grease into a bowl.
  3. Add the Onions to heated cast iron skillet and add just enough bacon grease or butter to saute onions just until soft, not brown. Then add 1-2 tablespoons more of the bacon grease or butter and sprinkle the flour to make the roux/paste.
  4. Add a cup of the clam juice and water mixture to the onion roux and then add the this mixture to the stock pot with the remaining clam/ water juice.
  5. On medium heat continue heating until pot comes to a boil. Turn off heat and slowly add the heated milk and cream.
  6. Now add clams, potatoes and chopped bacon, and simmer until heated through, salt and pepper to taste.
  7. Gardenseedsandhoneybees.com
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Bread Bowls

~ lindy



Bread Bowls

*
*1 1/4 Cup Warm Water (115*F.)

*2 1/4 teaspoon Active Dry Yeast

*1 teaspoon Granulated Sugar
*
*3 cups Bread Flour

*1 1/2 teaspoon Sea Salt

*2 tablespoon Extra Light Olive Oil

*

Egg Wash

*
*1 Egg White

*1 tablespoon Water

*

Whisk together egg white and water in a small bowl.

*

Directions:

*
1. In 4 cup glass bowl add warm water, yeast and sugar. Stir together with a clean finger and allow the yeast mixture sit until foamy.

2. Sift the flour and salt into a medium bowl.

3. Using a stand mixer with bowl and dough hook attached. Pour in the yeast mixture on medium speed and slowly add the flour mixture a third at a time alternating with the oil until bread forms a slightly sticky dough ball. Add more flour or oil if needed.

4. Remove dough from mixer and form into a dough ball. Then place dough a Pam sprayed or use olive oil on inside of a glass bowl and allow rise until double size or 1 hour.

5. After rising divide dough into 3 or 4 equal dough balls and shape into smooth bowl ball shapes and place on a parchment or Silpat covered half baking sheet and allow them to rise another 30 minutes. (You may want to use two half baking sheets.)

6. Cut two 2 inch ( 1/4 inch deep) slits in the top of each dough bowl and brush the dough bowls with 1/2 the egg wash and bake in a pre-heated 400*F. for 15 minutes and brush again with the egg wash and bake another 10 minutes or until golden brown and internal temperature 190*F.

7. Allow bread bowls to cool and cut off the tops of the bread bowls and remove as much bread as desired leaving enough for  at least  inch of bread on bottom and sides of  bread bowls, add soup or chowder.

*
Recipe adapted from Baked By Rachel

  
  


  
  

 

          


See recipe Clam Chowder   

Enjoy!
Jessica and Lindy