Clam Chowder Bread Bowls
17 ingredients
Ingredients
- Clam Chowder:
- 2 (6 1/2 oz) cans minced clams
- 1 c. chopped onions
- 1 c. chopped celery
- 2 c. diced potatoes
- 3/4 c. butter
- 3/4 c. flour
- 1 qt. Half and half
- 1 tsp. Salt
- pepper
- 2 T. Red wine vinegar
- Bread Bowls:
- 1/2 c. milk
- 3 T. Sugar
- 2 t. salt
- 3 T. Butter
- 2 pkg. Yeast
- 1 1/2 c. warm water
- 5 - 6 c. flour
Directions
- Clam Chowder: Pour juice from clams over vegetables in a medium saucepan and add enough water to barely cover. Bring to a boil, reduce heat, and cook until barely tender.
- Meanwhile, in a large pot, melt the butter. Add the flour all at once and cook over medium-low heat, stirring constantly until smooth and bubbly. Add half and half all at once, stir constantly until thick.
- Add undrained vegetables and stir to combine. Just before serving, add clams, salt, pepper to taste, and red wine vinegar.
- Serve in bread bowls.
- Bread Bowls: Heat first four ingredients (milk, sugar, salt, butter) until sugar is dissolved and butter melts. Cool to lukewarm.
- Sprinkle yeast in warm water in a large mixing bowl. Add cooled milk mixture and some of the flour. Mix and add remaining flour. Dough should be slightly sticky.
- Let rise until double. (1 hr.)
- Punch down and divide in half. Divide each half into quarters. Shape into balls and place on greased cookie sheet. Cover. Let rise until 50% increase in bulk. (About 30 min.)
- Bake at 350 for 30 minutes or until golden brown. Remove from cookie sheet immediately and cool on wire rack.