Clam Chowder In Sourdough Bread Bowl Recipe
Award-winning clam chowder served in a sourdough bread bowl.
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Ingredients
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Chowder Ingredients
Sourdough Bread Bowls
Method
Prepare the Chowder
- 1
Cook Bacon
In a large pot, cook the diced bacon over medium heat until crispy. Remove and set aside, leaving the drippings in the pot.
- 2
- 3
Add Potatoes and Flour
Stir in the diced potatoes and cook for another 2 minutes. Add the flour, stirring constantly for 1-2 minutes until well combined.
- 4
Add Broth and Clams
Slowly add the chicken broth while stirring. Bring to a boil, then reduce heat to a simmer. Stir in the chopped clams, thyme, black pepper, and salt. Cook for about 15 minutes until potatoes are tender.
- 5
Finish with Cream
Stir in the heavy cream and cooked bacon. Heat through and adjust seasoning to taste. Remove from heat.
Prepare the Bread Bowls
- 6
Hollow the Bread
While the chowder is simmering, preheat your oven to 350°F (175°C). Cut the tops off the sourdough loaves and hollow out the insides, leaving enough bread on the sides to hold the chowder.
- 7
Toast the Bowls
Place the hollowed bread bowls in the oven for about 10 minutes until warm and slightly crispy.
Serve
- 8
Fill and Enjoy
Ladle the hot clam chowder into the toasted sourdough bread bowls. Serve immediately and enjoy!