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

0 from 0 votes
Print
Preparation:
25 mins
Cooking:
20 mins
Total:
45 mins
Serves:
4

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 Facts

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