Clam Chowder in Sourdough Bowls

by Kelly
(Wallace, Nova Scotia)

This is great for a casual weekend lunch.

6 crusty sourdough buns (large enough for soup bowls)

6 slices bacon, chopped
1 small onion, chopped
1 small carrot, sliced thin
2 ribs celery, sliced thin

8 cups milk
2 tins baby clams
salt and pepper
parsley

1. saute the bacon, onion, carrot, celery in pot large enough for soup

2. add milk and clams to cooked bacon and vegetables

3. simmer 1-2 hours. season with salt, pepper, parsley.

4. prior to serving, remove tops from sourdough buns and scoop out some of the bread to make bowls. Crisp bun bowls in oven for 10-15 min.

5. serve in soup bowls.

6. serve with crudites, fresh fruit, cheese.