By Chef Alli

Ingredients

Chowder
12-15 oz. chopped canned clams, drained 
1/2 lb. bacon, chopped
3 celery stalks, diced
1 yellow onion, diced
2 cloves garlic, crushed
3 lbs. Yukon Gold potatoes, peeled, cut into small cubes, approx 1/2 inch in size
4 cups clam juice (I use bottled)
2 cups vegetable broth
1 tsp. dried thyme leaves
1 bay leaf
2 tablespoons cornstarch
2 cups heavy cream
Kosher salt and freshly ground pepper, to taste

Bread Bowls
2 loves frozen bread dough, thawed, each loaf cut into 4 equal pieces and gently rolled into balls
1/4 cup unsalted butter
8 sheets foil, each one 12 inches long

Instructions

Chowder
Remove all but 1-2 Tbs. bacon fat from pot; add celery, onion and garlic to pot and cook, stirring often, until onion and celery are softened and translucent, 10-12 minutes.

Add clam juice and broth, potatoes, thyme and bay leaf. Bring chowder base to a simmer; cook until potatoes are fork-tender, 22-25 minutes.

Stir cornstarch and 2 tablespoons water in a small bowl to form a slurry; slowly stir slurry into chowder base; return to a simmer to thicken. Stir in clams, cream and bacon; season to taste with salt and pepper.

Divide chowder among warm bread bowls and serve.

Bread Bowls
Fold each sheet of foil into thirds lengthwise; tape ends together to form 8 rings. Place rings onto a greased baking sheet; place dough balls into foil rings. Let dough raise in a warm place until it fills the rings and is rounded on top, about the size of a large softball. Bake, uncovered, in a preheated 350 F degree oven for 15-20 minutes, or until golden brown. When slightly cooled, use a small serrated knife to cut the center from each roll to make a bowl, using your fingers to pull out the insides as needed.