10 points!! i need a recipe for clam chowder and also if anyone knows...?

Clam Chowder in Bread Bowl 3-4 cups shucked or steamed chowder clams, with their juice or broth 1 1/2-inch cube salt pork, diced small 1 onion, finely chopped 2 tablespoons flour 3 medium potatoes, peeled and diced 3 cups milk 3 tablespoons butter Freshly ground pepper Measure the clam juice or broth from the shucked or steamed clams and add water, if necessary, to make 2 1/2 cups. Cut the clams in pieces and set aside. Cook the salt pork slowly in a small skillet until the fat has melted and the scraps are brown. Strain, set aside the scraps, and put 2 tablespoons of the fat in a large pot. Heat the fat, add the onion, and cook slowly until golden. Sprinkle the flour over the onion and cook, stirring for 3 minutes. Add the potatoes and clam juice or broth. Cover and simmer 10 minutes. Add the clams and simmer 10 minutes more, or until the clams are cooked and the potatoes are tender. Add the milk, butter, and pepper to taste and heat until the butter has melted. Top with a bit of freshly-chopped flat leaf Italian parsley. To serve, hollow out a round sourdough loaf and fill with hot chowder. (save the scooped out bread for bread pudding, Tuscan bread soups or homemade bread crumbs)

Round breads can be found in the bakery section of the grocery store or Panera Bread has some great ones also. Here is a great recipe for the chowder. New England Style Ingredients: 4 medium potatoes, peeled and cubed 2 medium onions, chopped 1/2 cup butter 3/4 cup all-purpose flour 2 quarts milk 3 cans (6-1/2 ounces each) chopped clams, undrained 2 to 3 teaspoons salt 1 teaspoon ground sage 1 teaspoon ground thyme 1/2 teaspoon celery salt 1/2 teaspoon pepper Minced fresh parsley Directions: Place potatoes in a saucepan and cover with water; bring to boil. Cover and cook for 15-20 minutes or until tender. Meanwhile, in a Dutch oven, saute onions in butter until tender. Add flour; stir until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain potatoes; add to Dutch oven. Add clams and remaining ingredients; heat through.

Super-easy and Delicious New England Clam Chowder Courtesy of Dave Lieberman 2 tablespoons unsalted butter 1 medium onion, finely diced 2 celery stalks (reserve tender leaves) trimmed, quartered lengthwise, then sliced into 1/4-inch pieces 3 tablespoons all-purpose flour 2 cups chicken stock 2 (10-ounce) cans chopped clams in juice 1 cup heavy cream 2 bay leaves 1 pound Idaho potatoes, cut into 1/2- inch cubes Salt and freshly ground black pepper *add bacon if you like, I rather it without and so does Dave. If adding, cut 2-4 strips of bacon into small pieces, use this as step 1: fry over med heat until crispy, remove most of the fat and then start with the veggies (next) Directions: Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. Stir in the flour to distribute evenly. Add the stock, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes. This recipe is really yummy and easy to make I have made it several times :-) As for the bread bowl, go to Panera (or any bakery and ask-- if they have any/ what kind of bread works well for bread bowls, they will help you). I'm certain Panera has the right kind of bread for a bread bowl because they serve them there and they are the best! If you want a recipe for Manhattan style with tomatoes? I have one too, let me know in 'additional details'. I prefer the New England creamy style myself

dont know about the bread, but i have a great clam chowder recipie. here it is: 1 pint shucked clams or 2 6 1/2-ounce cans minced clams 1 cup chopped celery (2 stalks) 1/4 cup chopped carrot (1 small) 1/3 cup chopped onion (1 small) 2 tablespoons olive oil or cooking oil 1 8-ounce bottle clam juice or 1 cup chicken broth 2 cups cubed, unpeeled red potatoes 1 teaspoon dried thyme, crushed 1/8 teaspoon ground red pepper 1/8 teaspoon black pepper 1 141/2-ounce can diced tomatoes, undrained 2 tablespoons cooked bacon pieces or cooked crumbled bacon* (optional) 1. chop clams keeping the juice, strain the clam juice to remove bits of shells, if you want to have clam juice equal to 1 1/2 cups add water. 2. in a large saucepan, cook celery, carrot, and onion in hot oil untill tender. stir in the clam juice, potatoes, black pepper, thyme, and red pepper. bring temperature to a boil, reduce heat, simmer covered for 10 minutes. stir in the clams, bacon, and tomatoes, return to a boil, reduce heat. cook for 1-2 minutes or more or until heated through. note: if using bacon, cook 2 slices, reserve 2 tablespoons of its dripping, omit oil and cook the vegetables in the bacon drippings. time: 40 minutes, start to finish makes 4 servings happy cooking!!!! :)

sour dough bread, and you can buy it from zehrs if you pre order it. and the clam chowder recipe.... Serves six. INGREDIENTS: 1 slice hickory-smoked bacon, minced 1/2 teaspoon butter 1 cup onion, minced 1 medium garlic clove, minced 1 teaspoon The Cliff House Spice Blend (see below) 1 tablespoon all-purpose flour 1 can clams (6-1/2 ounces) 1 cup bottled clam juice 1-1/2 cups Half and Half 1/4 teaspoon white pepper 2 medium potatoes, boiled, peeled and diced PREPARATION: To Create The Cliff House Spice Blend, blend 4 tsps oregano, 4 tsps dried parsley, 2 tsps marjoram, 2 tsps dill, 4 tsps thyme, 4 tsps basil, 1 tsp sage, 4 tsps rosemary, 2 tsps tarragon, 1 tablespoon all-purpose flour, crushing in a mortar if possible.Store in a resealable plastic bag to refrigerate. In a heavy-bottomed, 4-pint soup kettle, sauté bacon, butter, onion, garlic and The Cliff House Spice Blend over low heat. Do not allow to brown. Drain clams and set aside, reserving the juice. Slowly stir the flour and clam juices in the sauté mixture. Bring to a boil; reduce heat. Add Half and Half and simmer 20 minutes. Add white pepper, potatoes and clams. Heat to serving temperature. Do not allow to boil, as this toughens the clams. Serve at once with crackers and warm cornbread. Hope this helps and good luck !

Clam Chowder INGREDIENTS 2 slices thick-cut bacon, cut into small dice 1 large onion, cut into medium dice 1/2 teaspoon dried thyme leaves 2 bay leaves 1 1/2 cups leftover mashed potatoes 2 (8 ounce) bottles clam juice 4 (6.5 ounce) cans minced clams (clams and juice separated) 1 cup water 9 new potatoes, cut into 1/2 -inch cubes 1/2 cup heavy cream 2 tablespoons minced fresh parsley Salt and pepper, to taste DIRECTIONS In a large soup kettle, fry bacon over medium heat until bacon crisps, about 5 minutes. Remove bacon; set aside. Keep 2 tablespoons bacon fat in pan. (If necessary, add oil to yield 2 tablespoons.) Add onion and saute until soft, about 5 minutes. Add thyme and bay leaves; cook until fragrant, 30 seconds or so. Whisk in mashed potatoes, clam juice (bottled and what you've drained from the clams) and 1 cup of water. Add new potatoes and bring to a simmer. Reduce heat; continue to simmer, partially covered, until potatoes are tender, about 10 minutes. Stir in clams, cream and parsley; season with salt and pepper. Heat through and serve, garnishing each bowl with reserved bacon.

INGREDIENTS 1/2 cup butter 1 1/2 large onions, chopped 3/4 cup all-purpose flour 1 quart shucked clams, with liquid 6 (8 ounce) jars clam juice 1 pound boiling potatoes, peeled and chopped 3 cups half-and-half cream salt and pepper to taste 1/2 teaspoon chopped fresh dill weed DIRECTIONS 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. It's called a bread bowl...can be found in grocery stores...bakery section.

3 (6.5 ounce) cans minced clams 4 slice of bacon (cooked) 1 cup minced onion 1 cup diced celery 2 cups cubed potatoes 1 cup diced carrots 3/4 cup butter 3/4 cup all-purpose flour 1 quart half-and-half cream 2 tablespoons red wine vinegar 1 1/2 teaspoons salt ground black pepper to taste DIRECTIONS Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender. Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil. Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper. top with crumpled bacon bits. the bread is actually just large kaiser rolls.

this stuff is sooo good. Ingredients: 5 lbs. (approximately 18) large Cherrystone clams, steamed and chopped 6 slices of bacon, cooked and crumbled 4 medium baking potatoes, chopped in 1/2" cubes 1 large onion, minced 1-1/2 Tbsp. garlic, minced 1/2 cup water retained from steaming clams 1 cup clam juice 1/2 cup dry white cooking wine 1 tsp. fresh thyme 1 tsp. salt 1/4 tsp. black pepper 1 cup 2% milk 1 cup heavy cream 1 Tbsp. butter 1 Tbsp. fresh parsley, chopped Oyster crackers Preparation: 1. Place clams in just enough water to cover, and steam until they open, approximately 15 minutes. 2. Save 1/2 cup of the water in which clams were steamed. Allow clams to cool, remove from shells and chop. 3. In a large frying pan, cook bacon until crisp. 4. Remove bacon from pan and drain on paper towel. Crumble when cool. 5. Reserve bacon grease in frying pan. Add potatoes to pan and cook over medium heat for 5 minutes. Add onion and garlic and cook for an additional 3 minutes. 6. Transfer contents of frying pan to a large soup pot. Add chopped clams, clam water, clam juice and white wine and cook over medium heat until potatoes are tender, approximately 15 minutes. 7. Stir in thyme, salt and pepper. 8. Reduce heat to low and gradually add milk, then heavy cream, stirring frequently until chowder begins to thicken slightly. 9. Just before serving, stir in crumbled bacon and parsley. 10. Ladle into bowls, top with oyster crackers and serve piping hot.