CLAM CHOWDER IN ITALIAN BREAD BOWL
Clam chowder became our new favorite. So, we always order clam chowder as our appetizer when we ate outside :). And, as usual, my hubby ask me to make homemade clam chowder.
Then, here we are....clam chowder in italian bread bowl from Seattle Times. My hubby like it so much ;).
Let me share this delicate recipe with you ....
2 (6-1/2 ounce) cans minced clams
1 cup finely chopped onion
1 cup finely diced celery
2 cups finely diced potatoes
3/4 cup butter or margarine
3/4 cup flour
4 cups half-and-half, warmed
1 teaspoon salt, to taste
1 dash pepper
1/2 teaspoon sugar
In a medium saucepan, drain the juice from the clams; set the clams aside.
Combine clam juice with the onions, celery and potatoes.
Add enough water to barely cover and simmer, covered, over medium heat until the potatoes are tender, about 20 minutes.
In a large saucepan, melt the butter.
Add flour and stir in to the butter.
Slowly whisk in the warm half-and-half.
Cook and whisk until smooth and thick, about 5 minutes.
If you want a thinner chowder, add ½ to ¾ cup water or clam broth.
Add the vegetables with their cooking liquid, clams, salt, pepper and sugar to the pan.
Stir well and adjust the seasonings if necessary.
Italian Bread Bowl
Source: All Recipes
2 (.25 ounce) packages active dry yeast
2 1/2 cups warm water (110 degrees F/45 degrees C)
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water
1.In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2.Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition.
3.When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
4.Punch dough down, and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
5.Preheat oven to 400 degrees F (200 degrees C). In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.
6.Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
7.To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately.