In a large pan boil potatoes, clelery, clams, and onion until tender. Use only enough water to cover. While boiling, mix in a bowl the milk and flour. When the potatoes are done add the butter and milk and flour mixture, simmer for 15 minutes or until thick.
In the morning defrost 2 loaves of frozen bread. Cut the bread into 3 equal pieces and sit on a greased cookie sheet. Allow to raise for several hours until double or triple in size. Bake 350° for 15 minutes or until golden brown. Cool and cut off the top and take the inside of the bread out. This will form the bowl.
This Clam Chowder in Bread Bowl recipe is from the DVO Recipe Book Cookbook. Download this Cookbook today.
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