Clam Chowder (Alexandra Guarnaschelli) |
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Prep Time: 50 Minutes Cook Time: 55 Minutes |
Ready In: 105 Minutes Servings: 4 |
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Ingredients:
eight 3/4- to 1-inch-thick slices sourdough bread |
6 tablespoons unsalted butter |
4 cloves garlic, peeled, halved lengthwise and cut into thin slices |
kosher salt and freshly ground white pepper |
2 teaspoons paprika |
1 teaspoon dill seeds |
Directions:
1. Preheat the oven to 350 degrees F. Arrange the bread on a baking sheet in a single layer. Melt the butter in a small skillet over low heat and add the garlic. Sprinkle with salt and white pepper. Heat gently for 1 minute. Use a pastry brush to coat the bread slices with the butter. Pour any remaining butter into the bottom of the baking sheet. Dust the bread with the paprika and dill seeds. Place the baking sheet in the center of the oven and bake until the slices are browned and crispy, 12 to 15 minutes. Remove and cool for a minute before serving alongside the soup.
2. From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.
3. When you strain the clam liquid, line the strainer with cheesecloth to catch any remaining grit.
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