Fisherman’s Wharf Clam Chowder Bread Bowl Recipe

Avatar Author's default profile picture Team Modified: January 31, 2022
Fisherman’s Wharf Clam Chowder Bread Bowl Recipe

This clam chowder features fresh clams and is fantastic in a sourdough bread bowl. Enjoying this soup will transport you to the fresh seafood markets in California.

How To Make Fisherman's Wharf Clam Chowder Bread Bowl

Prep: 25 mins
Cook: 20 mins
Total: 45 mins


  • 1 onion, chopped
  • 1 celery stalk, chopped
  • 1 potato, peeled and diced
  • 2 cans clams, chopped
  • 1 bottle clam juice
  • 1 ¾ cup chicken broth
  • ¼ tsp salt
  • ¼ tsp pepper
  • 3 tbsp cornstarch
  • 2 cups heavy cream
  • 4 sourdough boules
  • Butter


  1. Slice the top inch off each sourdough boule and use a paring knife to cut a circle around the boule without cutting through the bottom of the boule.
  2. Cut the circle about ½ inch away from the edge.
  3. Remove the bread disc.
  4. Brush the inside of the boule with melted butter and place on a baking pan and bake for 15-20 minutes until the bread bowl starts to brown.
  5. Place a large pot over medium heat and sauté the chopped onion and celery for 5 minutes.
  6. Then, add the clams, clam juice, chopped potato, chicken broth, and salt and pepper.
  7. Cover the pot and bring everything to a boil.
  8. Reduce the heat and cook for 15 minutes.
  9. In a separate bowl, dissolve the cornstarch in the heavy cream and once dissolved add the cream to the soup.
  10. Cook for an additional 5 minutes and be sure to stir frequently.
  11. Fill the bread bowls with chowder!


  • Sugar: 2g
  • :
  • Calcium: 96mg
  • Calories: 495kcal
  • Carbohydrates: 22g
  • Cholesterol: 163mg
  • Fat: 44g
  • Fiber: 2g
  • Iron: 1mg
  • Potassium: 436mg
  • Protein: 5g
  • Saturated Fat: 27g
  • Sodium: 584mg
  • Vitamin A: 1749IU
  • Vitamin C: 20mg
Nutrition Disclaimer
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