A creamy and rich chowder served hot inside a Rosemary Olive Oil Round Loaf.
Ingredients
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4 slices bacon, diced
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2 tablespoons butter
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2 cloves garlic, minced
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½ onion, diced
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2 carrots, peeled and diced
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2 leeks (white and pale green parts only), halved lengthwise, thinly sliced
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2 stalks celery, diced
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1 head cauliflower, cut into florets
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1 bay leaf
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¼ cup all-purpose flour
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3 8-ounce bottles clam juice
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4 6.5-ounce cans chopped clams, drained, juices reserved
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1 cup milk
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Salt and freshly ground black pepper, to taste
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2 tablespoons fresh parsley leaves, chopped
Preparation
- Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, 5 to 6 minutes. Transfer to a paper towel-lined plate and set aside.
- Melt butter in the same pot over medium heat. Add garlic, onion, carrots, leeks and celery. Cook, stirring occasionally, until tender, 3 to 4 minutes. Stir in cauliflower and bay leaf. Cook, stirring occasionally, until barely crisp-tender, about 3 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in clam juice, reserved clam juice, and milk, and cook, whisking constantly until thickened, 3 to 4 minutes.
- Bring to a boil; reduce heat and simmer until cauliflower is tender, about 10 minutes. Add the clams and cook for another 5 minutes. Season with salt and pepper to taste. If the chowder is too thick, add milk to thin out.
- When ready to serve, cut the tops off the La Brea Bakery Rosemary Olive Oil loaves, and remove some of the inside to form a bowl, leaving an inch border around. Ladle hot chowder into the bread bowl. Serve immediately, garnished with bacon and parsley.
Recipe adapted from The Jewels of New York
