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Clam Chowder in Sourdough Bowl
Savor the taste of the sea with this creamy, rich clam chowder, filled with fresh vegetables and succulent clams, and served up in a warm, crusty sourdough bread bowl. This recipe is a San Francisco classic that brings you the comforting warmth of home-cooked soup and the rustic charm of coastal cuisine.
Ingredients
- Sourdough bread bowls
- 4
- Salt and black pepper
- to taste
- Canned clams
- 2 cans (6.5 oz each), drained, juice reserved
- Heavy cream
- 1 cup
- Potatoes
- 2 medium, peeled and diced
- Bottled clam juice
- 1 cup
- All-purpose flour
- 2 tablespoons
- Garlic
- 2 cloves, minced
- Celery
- 2 stalks, diced
- Onions
- 1 medium, diced
- Unsalted butter
- 4 tablespoons
Instructions
- In a large pot, melt the butter over medium heat.
- Add the onions, celery, and garlic to the pot and cook until the vegetables are soft. This should take about 5 minutes.
- Stir in the flour to coat the vegetables, creating a roux. Cook for 2 minutes to remove the raw flour taste.
- Slowly pour in the bottled clam juice and the juice reserved from the canned clams, stirring constantly to prevent lumps from forming.
- Add the diced potatoes to the pot and bring the soup to a simmer. Allow to cook until the potatoes are tender, which should take about 15 minutes.
- Stir in the heavy cream and clams and continue to cook until the soup is heated through, about 5 minutes.
- Season the chowder with salt and pepper to taste.
- Cut a circular hole in the top of each sourdough bread bowl and scoop out the inside, leaving a thick wall to hold the soup.
- Ladle the clam chowder into the hollowed-out bread bowls and serve immediately. Enjoy the chowder by scooping out the soup and the soft bread inside the bowl.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 30 minutes Calories: 680 Fat: 30g Carbs: 70g Protein: 30g Sodium: 820mg Sugar: 7g
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