Mini P*DE*Q Gluten Free Clam Chowder Bread Bowls

Ingredients

• 20 P*DE*Q cooked, cooled with a large hole punched into top
• 1 6 oz Can chopped clams (or 20 cooked and shucked little neck clams with liquor reserved)
• 1 cup Small Diced Russet Potatoes
• ½ cup Small Diced Celery
• ¼ cup Small Finely chopped Shallots
• ½ cup Rice Flour
• ½ cup Butter
• 2 cup Half and Half
• Sea Salt
• Fresh Ground Black Pepper
• Chopped Chives

Instructions

In a medium sauce pan over high heat place all of the vegetables, potatoes, reserved clam liquor, and fill with water to the top of vegetables.  Bring to a boil then turn down flame to a simmer.  Cook until potatoes are just tender.  In another medium sauce pan make a blonde rue by simmering rice flour and butter over low heat, constantly stiring, until it just starts to turn a blond color.  Add half and half and bring to a boil continuing to stir constantly.  Once thickened add the vegetables and liquid, clams, and season well with Sea Salt and Fresh Black Pepper.

To serve carefully spoon chowder into mini P*DE*Q bread bowls. Garnish with Chopped Chives and serve immediately.