Title: Creamy Clam Chowder in a Bread Bowl

Ingredients:

– 4 large sourdough bread bowls (round)
– 4 slices of bacon, chopped
– 1 medium onion, diced
– 2 cloves garlic, minced
– 2 stalks celery, diced
– 2 medium carrots, diced
– 3 tablespoons all-purpose flour
– 3 cups clam juice (reserved from canned clams, if available, or store-bought)
– 2 cups milk
– 1 cup heavy cream
– 2 cups potatoes, peeled and diced
– 2 cans (6.5 ounces each) chopped clams, drained, juice reserved
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Chopped fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Cut the tops off the sourdough bread bowls and hollow out the center, leaving about a 1-inch thick shell. Reserve the bread you remove to serve alongside the chowder, if desired. Place the bread bowls on a baking sheet and set aside.

2. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set it aside on a plate lined with paper towels to drain. Leave about 2 tablespoons of bacon fat in the pot.

3. Add diced onion, minced garlic, diced celery, and diced carrots to the pot with the bacon fat. Sauté the vegetables until they are softened, about 5-7 minutes.

4. Sprinkle the flour over the vegetables and stir to combine. Cook for an additional 2 minutes, stirring constantly.

5. Gradually pour in the clam juice, milk, and heavy cream, stirring constantly to prevent lumps from forming. Add the diced potatoes, drained chopped clams, dried thyme, and cooked bacon. Bring the mixture to a simmer.

6. Reduce the heat to low and let the chowder simmer for about 20-25 minutes, or until the potatoes are tender and the chowder has thickened slightly. Stir occasionally to prevent sticking.

7. Season the chowder with salt and pepper to taste. If the chowder is too thick, you can add a little more milk or clam juice to reach your desired consistency.

8. While the chowder is simmering, place the hollowed-out bread bowls in the preheated oven and bake for about 5-7 minutes, or until they are lightly toasted.

9. Once the chowder is ready, ladle it into the toasted bread bowls. Garnish with chopped fresh parsley, if desired. Serve hot and enjoy your creamy clam chowder in a bread bowl!

This recipe makes 4 servings. Adjust the quantities accordingly if you need more or fewer servings.