Sourdough Bowl Clam Chowder
serrated knife, pot, wooden spoon
- 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.
Save all the bread parts in a ziplock for another use like breadcrumbs.
- 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.
- 8 oz Canned Clam Chowder
- ⅛ pinch Black Pepper
- ⅛ pinch Red Pepper Flakes
- 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.
- 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.