Clam Chowder in Bread Bowls

Preheat oven to 350ºF.

In a large pot, bring potatoes to a boil and cook until soft. If using fresh clams, steam in a basket. Remove clams (still in shell) and soak in cold water for 40 minutes to clean. Remove clams from shells and mince when clean. Drain potatoes and set aside.

Meanwhile, add olive oil to a frying pan over medium heat. Saute onions and celery until onions are translucent, about 4-5 minutes.

Add onions, celery, half-and-half, clam juice, and potatoes in soup pot and combine. Mash potatoes slightly. Add smoked paprika, bay leaves, salt and pepper, and stir occasionally. Cook for about 15 minutes.

In a small sauce pan, combine butter and flour into a roux and add to soup to thicken.

Finally, add all clams and cook soup, stirring occasionally, for about another 15 minutes.

Warm bread bowls in oven for about 5 minutes. Remove, ladle in soup, and enjoy!