Sourdough Bowl Clam Chowder

Sourdough Bowl Clam Chowder

Based on 0 ratings
K

Kimi’s Kitchen

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 👌
15
min.
Preparation
10
min.
Baking
2
min.
Resting

Ingredients

Servings2
1 loaf
Sourdough bread bowl
¼ tbsp
Butter
8 oz
Canned Clam Chowder
pinch
Black Pepper
pinch
Red Pepper Flakes
oz
Parmesan cheese
½ cup
Oyster crackers

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
    • pinch Black Pepper
    • 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

    • 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.

Tags

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