Simple Clam Chowder with Italian Bread Bowls

I recently read a magazine article by a guy who was telling how clam chowder was one of his summer favorites. Clam chowder? In the summer? As weird as it sounds, I completely agree. I remember those summer days spent on the California coast followed by a hot bowl of fresh clam chowder in a bread bowl at a local restaurant. It sounded so good, that I knew I had to try a recipe he suggested. It was so delicious! I also tried a recipe for Italian bread bowls that I've been eyeing for sometime now. The combination sure made for a delicious summer feast!

Simple Clam Chowder
Cooking Light, Jan. 2008
Nutritional Info: 257 Calories, 2.9 g Fat, 28.5g Protein, 2 g Fiber
Makes: 12 1-cup servings

2 slices of bacon
2 c. chopped onion
1 1/4 c. chopped celery
1/2 tsp. salt
1/2 tsp. dried thyme
2 garlic cloves, minced
6 (6 1/2 oz.) cans chopped or minced clams, undrained
4 (8 oz.) bottles clam juice
5 c. diced baking potato
1 bay leaf
3 c. fat-free milk
1/2 c. all-purpose flour

1. Cook bacon in a large Dutch oven over medium heat until crisp. Remove bacon from pan, reserving 1 tsp. drippings in pan. Crumble bacon; set aside. Add onion, celery, salt, thyme, and garlic to drippings in pan; cook 4 minutes or until vegetables are tender.

2. Drain clams, reserving liquid. Add reserved clam liquid, clam juice, potato, and bay leaf to pan; bring to a boil. Reduce heat, and simmer 15 minutes or until potato is tender. Discard bay leaf.

3. Combine milk and flour, stirring with a whisk until smooth. Add flour mixture to pan; bring to a boil. Cook 12 minutes or until thick, stirring constantly. Add clams; cook 2 minutes. Sprinkle with bacon and serve.


Italian Bread Bowls
Allrecipes.com
Nutrition: 439 Calories, 4.6g fat, 12.5g Protein, 3.4g Fiber
Makes: 8 bowls

2 packages active dry yeast
2 1/2 c. warm water (110 degrees F)
2 tsp. salt
2 Tbs. oil
7 c. all-purpose flour
1 Tbs. cornmeal
1 egg white
1 Tbs. water

1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

2. Add salt, oil and 4 c. flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 c. 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. In a small bowl, beat together egg white and 1 Tbs. 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 thick slice from the top of each loaf; scoop out centers, leaving 3/4-inch thick shells. Fill bread bowls with hot soup and serve immediately.