Clam Chowder in Bread Bowls

Bread Bowls

Ingredients

• 2 TBS active dry yeast
• 2 1/2 cups warm water 
• 1 tsp. sugar
• 2 teaspoons salt
• 2 tablespoons vegetable oil
• 6-7 cups all-purpose flour
•  
• 1 tablespoon cornmeal
• 1 egg white
• 1 tablespoon water

Directions

In a large bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition.When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.Punch dough down, and divide into 6 equal portions. Shape each portion into a round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.Preheat oven to 400 degrees. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks. To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately.

Clam Chowder

1 cup celery, finely chopped

1 cup yellow onion, finely chopped

1 cup carrots, shredded

3 cups potatoes, cubed

2 cans of clams, drained or 12 ounces fresh clams

1 cube butter

3/4 cup flour

1 quart half and half

1 1/2 tsp salt

1 tsp pepper

1 tsp sugar

In a large pot combine vegetables and clams.  Cover with water until just covered.  Simmer until vegetables are tender.  In a large pot, over medium heat, melt butter and then add flour.  Stirring continually, cook for about 3 minutes.  Slowly add the half and half. (If you do not want it this rich you can use 1 pint of half and half and 1 pint of milk).  Then add salt, pepper and sugar.  Then add vegetables and all the liquid to the cream mixture.  Heat through and serve! 

Cream of Tomato Soup

This is a recipe that has been passed down on my mother's side.  You make your own tomato juice first.  I actually can is by the quart so that I have it on hand and it is then super fast to make!  But you do not need to can it.  I hope you love it as much as we do.  It is perfect for this time of year.

TOMATO JUICE

Wash ripe tomatoes and cut off stem and any bad spots.  Do not peel.  Cut into quarters and put in large saucepan.  To the saucepan add 2 stalks celery (cut in chunks), one onion (cut in chunks).  Do not add water!  Put lid on saucepan and bring to a boil, turn down to med. low and simmer for 1 hours stirring occasionally.  Put through sieve (small enough that the seeds do not come through).  To 8 cups of juice, add 1 TBS salt, 1 tsp. sugar and 2 TBS lemon juice.  I know canning season is long gone but if you do want to can the juice, bring juice to boil, fill jars to ¼ inch headspace and process for 35 minutes after water has come to a boil.

Homemade Cream of Tomato Soup

Heat 1 qt. homemade bottled tomato juice in pan until hot, but not boiling.  In another pan make a white sauce:  Melt ½ cube butter over medium heat.  Add ½ C. flour, ½ tsp.  salt and a dash of pepper.  Add 2 C. milk and stir with a whisk until smooth and comes to a boil.  This mixture will be very thick.  Take off heat.  Take the hot tomato juice and add slowly to the hot white sauce (about ½ c at a time-slowly) Stir constantly until all tomato juice is used.