CHOWDER BOWL RECIPES

Steps:

• Place salt pork or bacon in a pot and cook 2 minutes over medium heat until crisp.
• Transfer to a plate and set aside.
• Add the onion and celery and saute over medium-low heat for 5 minutes or until onions are translucent and celery softens.
• Sprinkle flour over the mixture and stir into a paste.
• Add clam juice, potato and thyme.
• Increase heat and bring ingredients to a boil.
• Reduce to low and simmer for 15 minutes, or until potatoes are tender.
• Add clams and stir in cream.
• Continue to simmer for 5 minutes until thick and creamy.
• Add salt, pepper and Tabasco sauce.
• Spoon the chowder into the bread bowl and garnish with salt pork or bacon.
• Serve hot.

Steps:

• 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.