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.
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.