Black Truffle Clam Chowder
Bread Bowl

Indulge in a luxurious twist on the classic seafood favorite with rich black truffle clam chowder, served steaming hot inside a hollowed-out artisan bread bowl.

Ingredients

• 500 g fresh clams
• 2 potatoes
• 2 stalks celery
• 1 red onion
• 50 g bacon
• 30 g butter
• 15 g all-purpose flour
• 200 ml milk
• 200 ml light cream
• 300 ml water
• 1 tbsp black truffle sauce
• 1 round bread loaf
• to taste black pepper
• to taste sea salt
• to taste fresh parsley

Instructions

1. 1Blanch the clams

   

   Place the clams into a pot of boiling water to quickly blanch them, allowing them to open up so the meat can be easily extracted.

   Tip: Do not overcook the clams during blanching to keep the meat tender.
2. 2Extract the clam meat

   

   Using a mesh strainer or chopsticks, scoop out the blanched clams and pick the tender meat out of the shells, setting it aside in a bowl for later use.

   Tip: Check the clam meat for any residual sand or grit before proceeding.
3. 3Prep vegetables and bacon

   

   Dice the potatoes, celery, and red onion into uniform small pieces on a cutting board, and cut the bacon into thin strips.

   Tip: Cutting vegetables into even sizes ensures they cook at the same rate.
4. 4Make the roux base

   

   Melt butter in a metal pot over heat, add flour, and whisk continuously until smooth and completely blended with no dry flour remaining.

   Tip: Keep the heat low so the butter and flour mixture does not burn.
5. 5Pour milk and cream

   

   Pour milk and light cream directly into the roux mixture, stirring continuously over low heat until a thick, smooth white sauce forms.

   Tip: Pour slowly while whisking to prevent lumps from forming in the sauce.
6. 6Fry the bacon

   

   Add a small amount of oil to a separate pan and fry the bacon strips until golden brown and crispy, then set aside.

   Tip: Render out the fat slowly over medium heat for the best aroma.
7. 7Sauté the vegetables and clam meat

   

   Add the diced red onion, celery, potatoes, and pre-cooked clam meat into the pan with the fried bacon. Stir-fry all the ingredients together until fragrant and well combined.

   Tip: Make sure to cut the vegetables uniformly so they cook evenly at this stage.
8. 8Pour in dairy and liquids

   

   Pour another 100g of milk and 100g of light cream into the pan, followed by the pre-cooked white sauce and 300ml of boiling water to build the soup base.

   Tip: Pour the liquids in slowly while stirring to prevent the white sauce from forming lumps.
9. 9Add black truffle sauce

   

   Add a spoonful of black truffle sauce directly into the simmering creamy soup mixture to impart a rich, earthy aroma and flavor.

   Tip: Black truffle sauce is pungent, so adjust the amount according to your personal preference.
10. 10Season and thicken the soup

    

    Season the soup with black pepper and sea salt. Stir continuously over heat until the mixture thickens into a rich, velvety consistency.

    Tip: Keep the heat at medium-low and stir constantly to prevent the dairy from scorching at the bottom of the pan.
11. 11Prepare the bread bowl

    

    Take a round bread loaf, cut off the top, and carefully hollow out the soft center to create a sturdy bread bowl for serving the chowder.

    Tip: Leave enough thickness on the bottom and sides so the bread bowl doesnt leak when filled with hot soup.
12. 12Assemble and serve

    

    Ladle the rich, thick creamy clam chowder directly into the hollowed-out bread bowl. Garnish with bacon bits, toasted bread cubes, and chopped parsley before serving.

    Tip: Serve immediately while the soup is hot and the bread bowl is still crisp on the outside.

Storage & Reheating

Burn It Off

Frequently Asked Questions