Description
This classic creamy clam chowder is served inside a crusty sourdough bread bowl, offering a rich and comforting meal with a delicious edible container. The chowder combines tender clams, diced potatoes, and a smooth milk and cream base simmered to perfection.
Ingredients
Chowder Ingredients
- 2 tablespoons butter
- 1 small onion, chopped
- 2 tablespoons flour
- 2 cups clam juice
- 2 cups diced potatoes
- 2 cups milk
- 1 cup heavy cream
- 2 cups chopped clams
- Salt and pepper to taste
Bread Bowls
- 4 round sourdough bread loaves
Instructions
- Sauté onion: In a large pot over medium heat, melt butter and cook the chopped onion until it becomes soft and translucent, about 5 minutes.
- Add flour: Stir in the flour and cook for 1 minute to form a roux, which will help thicken the chowder.
- Incorporate clam juice and potatoes: Slowly whisk in the clam juice to avoid lumps, then add diced potatoes. Bring the mixture to a simmer and cook until the potatoes are tender, approximately 15 minutes.
- Add milk, cream, and clams: Pour in the milk and heavy cream, then stir in the chopped clams. Cook gently on low heat, making sure not to boil, until everything is heated through, about 5 minutes.
- Season: Taste and season the chowder with salt and pepper as desired.
- Prepare bread bowls: Use a sharp knife to cut the tops off each sourdough loaf, then carefully hollow out the centers, leaving enough bread along the walls to hold the chowder.
- Serve: Ladle the hot clam chowder into each bread bowl and serve immediately to enjoy the perfect combination of warm chowder and crusty bread.
Notes
- Toast the bread bowls slightly to add extra crunch and prevent them from becoming soggy too quickly.
- Save the removed bread from the centers for dipping into the chowder.
- Serve the chowder immediately after filling the bread bowls to maintain the bread’s texture and prevent sogginess.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
