If you’re a fan of Disneyland, and haven’t tried their clam chowder bread bowl from the Blue Bayou, you haven’t experienced Disneyland. It’s our favorite clam chowder to eat, and it HAS to be from the Blue Bayou (I don’t know why the other areas don’t have the same recipe). Whats that? You don’t want to go to Disneyland just to try this clam choweder? I’ve got you covered.
Clam chowder is actually not that hard to make: boil potatoes, cook down your veggies and make a roux, add milk and clams and simmer for 30 minutes. Sure it takes longer than opening up a can but, have you ever had a can of clam chowder that had more than 3 clams?
I’ve never thought that bell peppers would actually add to the flavor of a clam chowder, but it really does! It’s a subtle difference, but combined with the white pepper, if you’re going to the trouble of making a clam chowder bread bowl at home, you’re not going to want to make it any other way.
This recipe makes a little more than 4 actual servings, it probably will give you enough to make 6 bowls if you’d like, or put the remainder in the freezer and bring out later this winter. Or just sit and eat the whole thing by yourself, I wont judge.
Stir Stir Stir!
This recipe isn’t very “Set it, and forget it” friendly. You need to man the helm, and make sure you stir frequently otherwise you’ll have burned chowder at the bottom of your pot.
Enough Talk. More Rock.
On To The Recipe
Blue Bayou Clam Chowder Bread Bowl
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4 people
- 2 medium potatoes
- 1 small yellow onion
- 1 small green bell pepper
- 1 small red bell pepper
- 8 tbsp unsalted butter
- 5 tbsp flour
- 1 tbsp salt
- 1 tsp white pepper
- 2 tsp thyme
- 1 quart milk
- 1 1/2 cup canned chopped clams in clam juice 4 cans, save the juice
- 4 medium sourdough bread bowls
Cut the potatoes into 1/2 inch cubes, and set in a pot of water and bring to a boil for about 10-15 minutes.
While the potatoes are boiling, chop your bell peppers, onion, and celery and place in a pot with 1 stick of butter and cook down for about 5 minutes and stir in the salt, thyme and white pepper.
Add in the flour and chicken bouillon cube and stir vigorously for 2-3 minutes.
You should have a roux that looks like this. Your potatoes should be close to done by now; strain, cover and set aside.
Add in your milk to the pot and simmer on low for about 30 minutes, stirring about every 3-5 minutes.
OPTIONAL: Preheat your oven to 350 if you're going to toast your bread bowls.
While the chowder is simmering, cut a large fist-sized hole into the bread bowls, I cut them at an angle, it seems to help get the cap out a little easier.
After the chowder has thickened up after 30 minutes of simmering, add the cans of clams with the clam juice along with the potatoes simmer for another 5 minutes;
OPTIONAL: Place the bread bowls in the oven while the chowder is simmering to toast them; about 5 minutes.
Fill up those bowls with that clam chowder and serve with oyster crackers and some tabasco and enjoy!