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
Ingredients
- 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
Instructions
- 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.
- Cut the circle about ½ inch away from the edge.
- Remove the bread disc.
- 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.
- Place a large pot over medium heat and sauté the chopped onion and celery for 5 minutes.
- Then, add the clams, clam juice, chopped potato, chicken broth, and salt and pepper.
- Cover the pot and bring everything to a boil.
- Reduce the heat and cook for 15 minutes.
- In a separate bowl, dissolve the cornstarch in the heavy cream and once dissolved add the cream to the soup.
- Cook for an additional 5 minutes and be sure to stir frequently.
- Fill the bread bowls with chowder!
Nutrition
- 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
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