Fisherman S Wharf Style Clam Chowder In Bread Bowl Recipes

FISHERMAN'S WHARF CLAM CHOWDER BREAD BOWL RECIPE

Steps:

• Slice the top inch off each sourdough boule and use a paring knife to cut a circle around the boule without cutting through the bottom of the boule.
• Cut the circle about ½ inch away from the edge.
• Remove the bread disc.
• Brush the inside of the boule with melted butter and place on a baking pan and bake for 15-20 minutes until the bread bowl starts to brown.
• Place a large pot over medium heat and sauté the chopped onion and celery for 5 minutes.
• Then, add the clams, clam juice, chopped potato, chicken broth, and salt and pepper.
• Cover the pot and bring everything to a boil.
• Reduce the heat and cook for 15 minutes.
• In a separate bowl, dissolve the cornstarch in the heavy cream and once dissolved add the cream to the soup.
• Cook for an additional 5 minutes and be sure to stir frequently.
• Fill the bread bowls with chowder!

OLD FISHERMAN'S GROTTO MONTEREY CLAM CHOWDER RECIPE - (4/5)

Steps:

• Place vegetables, bacon and butter in a 5 qt sauce pot. Saute over medium heat until vegetables are tender. Be careful not to brown or scorch. When vegetables are tender, add flour to make a roux. Cook for two minutes, allowing flour to cook while stirring occasionally. Add clam juice and dairy products. Stir by using a wire whisk. Add fresh garlic, black pepper, chopped clams and clam base. Cook over low-medium heat stirring occasionally to prevent chowder from scorching. Cook for two hours or until chowder is brought to desired thickness. Notes: Use a crockpot if available. Also, clam juice can be added to thin chowder down if it gets too thick. Source: Old Fisherman's Grotto

FISHERMAN'S WHARF-STYLE CLAM CHOWDER

Steps:

• 1. Place the salt pork in a medium pot over medium heat. While stirring, cook the pork for 2 minutes or until crisp. Transfer to a plate and set aside. 2. Without cleaning the pot, add the onion and celery. Sauté over medium-low heat for 5 minutes, or until the onions are translucent and the celery begins to soften. 3. Sprinkle the flour over the onion-celery mixture, and stir to form a paste. Add the clam juice, potato, and thyme. Increase the heat and bring the ingredients to a boil. Reduce the heat to low, and simmer covered for 15 minutes, or until the potatoes are tender. 4. Add the clams to the pot, and stir in the cream. Continue to simmer (do not allow the mixture to boil) for 5 minutes, or thick and creamy. Add the salt, pepper, and Tabasco sauce. 5. Spoon the chowder into the bread bowl, garnish with salt pork, and serve.