New England Clam Chowder Bread Bowl
Thick creamy clam chowder served inside a hollowed sourdough bread bowl, a San Francisco classic. Toasting the hollowed-out bread bowl before the chowder goes in stops it turning soggy and collapsing under the soup.
Ingredients
Instructions
Cut the top off each sourdough loaf.
Hollow out the inside leaving a 2cm wall.
Tear the removed bread into chunks for dipping.
Brush inside of bread bowls with melted butter.
Bake at 180C for 10 minutes until inside is toasted.
Heat chowder until steaming hot.
Ladle hot chowder into each bread bowl.
Garnish with parsley and serve with torn bread and oyster crackers.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.