Sourdough Bowl Clam Chowder
Community member
"Clam Chowder to me is one of those San Francisco must haves. A date night by the ocean starter to make you feel warm and cozy. It’s always an easy fill me up for fall. I honestly decided to make this soup when I saw the sourdough bread in the grocery store (which to me was rare in this bowl shape)….so I had to grab it! When you’re done creating this delicious dish you feel like a chef because it just looks appealing and satisfies your palate."
Difficulty
Easy 👌Ingredients
Utensils
serrated knife, pot, wooden spoon
Step 1/5
- 1 loaf Sourdough bread bowl
- serrated knife
Cut out circle at top of bread to create the bread bowl. Pull out pieces of bread 3/4 of the way making sure not to go all the way to the bottom in order to hold in the soup.
Step 2/5
Save all the bread parts in a ziplock for another use like breadcrumbs.
Step 3/5
- ¼ tbsp Butter
Heat oven to 350 degrees. Butter the rim and inside of the sourdough bowl to get toasted for a buttery crunch for 5-10 minutes or when it’s golden brown.
Step 4/5
- 8 oz Canned Clam Chowder
- ⅛ pinch Black Pepper
- ⅛ pinch Red Pepper Flakes
- pot
- wooden spoon
Open 8oz can of clam chowder and pour into a pot to simmer. Add black pepper and red chili flakes to spice it up. Occasionally stir.
Step 5/5
- ⅔ oz Parmesan cheese
- ½ cup Oyster crackers
Take out sourdough bread from oven and let it cool. Pour in the clam chowder and top with parmesan cheese and oyster crackers to serve.