Clam Chowder in Sourdough Bowl

Ingredients

• Sourdough bread bowls - 4
• Salt and pepper - To taste
• Canned clams - 2 cans, drained
• Heavy cream - 1 cup
• Potatoes - 2 large, diced
• Clam juice - 2 cups
• Flour - 2 tablespoons
• Garlic - 2 cloves, minced
• Celery - 2 stalks, chopped
• Onions - 1 large, chopped
• Butter - 2 tablespoons

Instructions

1. Melt the butter in a large pot over medium heat.
2. Add the onions, celery, and garlic and cook until the vegetables are soft, about 5 minutes.
3. Stir in the flour to coat the vegetables.
4. Slowly add the clam juice, stirring constantly to prevent lumps.
5. Add the potatoes and bring the soup to a simmer. Cook until the potatoes are tender, about 15 minutes.
6. Stir in the heavy cream and clams and cook until the soup is heated through.
7. Season with salt and pepper to taste.
8. Cut a hole in the top of each sourdough bread bowl and scoop out the inside.
9. Ladle the clam chowder into the bread bowls and serve immediately.