Name: Fisherman’s Wharf Clam Chowder Bread Bowl Recipe
Prep time: 25 min
Cook time: 20 min
Yield: 4
Cuisine: American
Ingredients: 1 onion; 1 celery stalk; 1 potato; 2 cans clams; 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

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

Serves:

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!