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 👌Preparation
Baking
Resting
Ingredients
Utensils
serrated knife, pot, wooden spoon
Recipes made to your taste
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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.
Enjoy your meal!
