1 1/2cupcanned chopped clams in clam juice4 cans, save the juice
4mediumsourdough 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!
Find the full recipe at: https://dadwithapan.com/blue-bayou-clam-chowder-bread-bowl/