Teresa's Recipes
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
- 4 Sourdough bread bowls
- To taste Salt and black pepper
- 2 cans (6.5 oz each), drained, juice reserved Canned clams
- 1 cup Heavy cream
- 2 medium, peeled and diced Potatoes
- 1 cup Bottled clam juice
- 2 tablespoons All-purpose flour
- 2 cloves, minced Garlic
- 2 stalks, diced Celery
- 1 medium, diced Onions
- 4 tablespoons Unsalted butter
Dietary Notes
- 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
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.