Creamy Clam Chowder in Sourdough Bread Bowls

🧂 Ingredients

• 4 Large sourdough bread loaves or boules(Choose loaves with a sturdy crust that can hold the chowder.)
• 6 cups New England Clam Chowder(Homemade or high-quality store-bought. Ensure it's thick and creamy.)
• 2-3 tablespoons Unsalted butter, melted(For brushing the inside of the bread bowls.)

👨‍🍳 Instructions

1. 1

   Prepare the clam chowder. If making from scratch, follow your favorite New England clam chowder recipe. This typically involves sautéing aromatics, adding clams and their liquor, potatoes, and a creamy base. Ensure the chowder is hot and ready to serve before assembling the bowls. (Approx. 45 minutes active cooking time for chowder).

   ⏱️ 45 minutes
2. 2

   Preheat your oven to 190°C (375°F). Slice off the top 1-2 inches of each sourdough loaf to create a lid. Carefully hollow out the inside of each loaf, leaving about a 1-inch thick wall of bread. Reserve the removed bread for another use (like croutons or bread pudding).

   ⏱️ 10 minutes
3. 3

   Brush the inside cavity of each hollowed-out bread bowl generously with the melted butter. This helps to create a slight barrier against the chowder and adds flavor.

   ⏱️ 2 minutes
4. 4

   Place the buttered bread bowls, cut-side up, on a baking sheet. Toast them in the preheated oven for 10-15 minutes, or until the inside surfaces are lightly golden and slightly crisp. This step helps prevent the bread from becoming too soggy.

   ⏱️ 15 minutes
5. 5

   Remove the toasted bread bowls from the oven. Carefully ladle the hot clam chowder into each bowl, filling it almost to the brim, but leaving a little space to avoid overflow. Place the removed bread 'lids' alongside the bowls.

   ⏱️ 3 minutes
6. 6

   Serve immediately while the chowder is piping hot and the bread bowls are warm and slightly crisp. Encourage diners to enjoy the chowder with a spoon and then eat the delicious, soup-soaked bread.

   ⏱️ 1 minute

💡 Pro Tips

• ✓Using San Francisco-style sourdough with a thick, chewy crust is ideal for bread bowls as it holds up well to the soup.
• ✓Don't discard the scooped-out bread! It can be cubed, tossed with olive oil and herbs, and baked into croutons for salads or snacks.
• ✓To prevent the chowder from overflowing, fill the bowls carefully and consider serving them on small plates or trays to catch any drips.
• ✓For extra richness, you can lightly toast the 'lids' of the bread bowls as well.

🔄 Variations

• Experiment with other hearty soups like French Onion Soup or a thick vegetable stew.
• Use smaller, individual-sized sourdough rolls for a lighter portion or appetizer.
• Add a sprinkle of fresh parsley or chives on top of the chowder before serving for a pop of color and freshness.

🥗 Nutrition

Per serving