New England Clam Chowder
I made small individual loaves for each person
1/4 c salad oil
1 tsp garlic minced
4 strips of bacon fried (and chopped)
1 c celery, diced
1 c carrots, diced
1 c onions, diced
1/2 tsp basil
1/2 tsp oregano
1 tsp thyme
1 tsp salt and pepper to taste
1 can(s chicken broth
3 can(s) clam juice
1 c half and half
3 large potatoes, peeled and diced
2 c clams, drained and chopped
roux: (1/4 pound butter and 1 cup flour)
cheese, shredded on top of soup when served (i use 4 cheese mix)
In large pot saute the oil and garlic about 2 minutes. Add diced vegetables and saute for 10 minutes or until vegetables are tender. Add herbs and salt and pepper. Add clam stock and chicken broth bring to a boil. Add potatoes and bring to a boil again. Add roux and chopped clams, and half and half reduce heat and simmer for one hour.
Slice off the top 1"-2" of the bread. Cut around the inside of the bread to create a 1" border around the sides. Hollow out the inside of the bread loaf creating bite size pieces.
Sprinkle cheese on top.
