Creamy Clam Chowder in Sourdough Bread Bowls
A classic San Francisco treat: rich and creamy New England clam chowder served piping hot inside hollowed-out, toasted sourdough bread bowls. The perfect comforting meal.
🧂 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
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
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
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
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
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
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.
✨ Twist Ideas
Inspiration for your own version of this recipe
- 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.