Description
Experience the comforting taste of a classic creamy clam chowder served inside a crusty sourdough bread bowl, perfect for a satisfying meal with an edible, flavorful container.
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
- Sauté Onion: In a large pot, melt the butter over medium heat and cook the chopped onion until it becomes soft and translucent, about 3-5 minutes.
- Make Roux: Stir in the flour and cook for 1 minute to eliminate the raw flour taste, whisking constantly to prevent lumps.
- Add Clam Juice and Potatoes: Slowly whisk in the clam juice, ensuring a smooth mixture. Add diced potatoes and simmer until potatoes are tender, approximately 15 minutes.
- Add Dairy and Clams: Stir in the milk and heavy cream, then gently add the chopped clams. Cook on low heat to warm through without boiling, which helps to maintain creaminess.
- Season: Add salt and pepper to taste, adjusting seasoning as needed.
- Prepare Bread Bowls: Using a sharp knife, cut the tops off the sourdough bread loaves and carefully hollow out the centers to create bowls, leaving a sturdy shell for holding the chowder.
- Serve: Ladle the hot clam chowder into the prepared sourdough bread bowls and serve immediately to enjoy the perfect combination of creamy soup and crusty bread.
Notes
- Toast the bread bowls slightly for extra crunch and to help prevent sogginess.
- Save the hollowed-out bread pieces for dipping into the clam chowder.
- Serve the chowder immediately when filled in the bread bowls to avoid the bread becoming too soggy.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
