Description
A classic creamy clam chowder served inside a crusty sourdough bread bowl, combining a rich, flavorful soup with an edible container for a comforting and impressive meal.
Ingredients
Chowder
- 2 tablespoons butter
- 1 small onion, chopped
- 2 tablespoons flour
- 2 cups clam juice
- 2 cups diced potatoes
- 2 cups milk
- 1 cup heavy cream
- 2 cups chopped clams
- Salt and pepper to taste
Bread Bowls
- 4 round sourdough bread loaves
Instructions
- Cook the onion: In a large pot over medium heat, melt the butter and cook the chopped onion until soft and translucent, about 5 minutes.
- Add flour: Stir in the flour and cook, stirring constantly, for about 1 minute to create a roux that will thicken the chowder.
- Add clam juice and potatoes: Gradually whisk in the clam juice, then add the diced potatoes. Bring the mixture to a simmer and cook until the potatoes are tender, about 15 minutes.
- Incorporate milk, cream, and clams: Reduce heat to low, stir in the milk, heavy cream, and chopped clams. Cook gently, avoiding boiling, until heated through, about 5 minutes. Season with salt and pepper to taste.
- Prepare bread bowls: While the chowder simmers, cut off the tops of the sourdough loaves and hollow out the centers, creating bowls for the chowder.
- Serve: Ladle the hot clam chowder into the prepared sourdough bowls and serve immediately for the best texture and flavor.
Notes
- Toast the bread bowls slightly before filling for extra crunch and structure.
- Save the removed bread from the centers for dipping into the chowder.
- Serve the chowder immediately in the bread bowls to prevent the bread from becoming soggy.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
