Description
A classic creamy clam chowder served inside a crusty sourdough bread bowl, creating a rich and satisfying meal with a delicious edible container. This hearty dish combines tender clams, potatoes, and savory broth thickened with cream and flour, all nestled in a warm, hollowed-out sourdough loaf that soaks up every flavorful bite.
Ingredients
Chowder Base
- 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
Serving
- 4 round sourdough bread loaves
Instructions
- Cook Onion: Melt the butter in a large saucepan over medium heat, then add the chopped onion and cook until it becomes soft and translucent, about 5 minutes.
- Add Flour: Stir in the flour and cook for 1 minute to form a roux, which will thicken the chowder.
- Add Clam Juice and Potatoes: Gradually whisk in the clam juice, then add the diced potatoes. Bring to a simmer and cook until the potatoes are tender, approximately 15 minutes.
- Add Milk, Cream, and Clams: Pour in the milk and heavy cream, then add the chopped clams. Gently cook the chowder without letting it boil, warming it through and melding flavors for about 5 minutes.
- Season: Season the chowder with salt and pepper according to your taste.
- Prepare Bread Bowls: Cut the tops off the sourdough loaves and carefully hollow out the centers, creating bowls to hold 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 before filling for an extra crunchy texture.
- Save the hollowed-out bread pieces for dipping into the chowder.
- Serve the chowder immediately after filling bread bowls to prevent them from becoming soggy.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
