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
Want to share your own twist on this Fisherman's Wharf classic? Head over to the Recipe Sharing section and let us know how you make your ultimate clam chowder bread bowl!
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