Clam Chowder in a Bread Bowl

Making Clam Chowder in a Bread Bowl is actually very easy! There are two ways to do this: the first way is to open a can of soup and reheat, and then add the soup into the bread bowl, OR you can make your clam chowder from scratch and then add it to your bread bowl.

Make clam chowder in a bread bowl for this chilly holiday season.
Make clam chowder in a bread bowl for this chilly holiday season.

Ingredients

There are two ways to make clam chowder in a bread bowl. You can either make the clam chowder from scratch, or you can heat up soup from a can. Similarly, you can also make your own sourdough bread bowl or you can purchase a bread bowl at your local bakery.

Ingredients for Clam Chowder

  • Canned clams: Use your favorite brand of canned seafood for clam chowder.
  • Flour: Adding all-purpose flour to the chowder will allow it to easily thicken and give the chowder its consistency.
  • Cream and milk: These ingredients will add richness to the soup.
  • Chicken or seafood broth: Instead of adding water to your chowder, add flavor with a chicken or seafood broth. I suggest using a unsalted broth so you can control the amount of salt that is added to the soup.
  • Vegetables: Diced celery, onion and potato will give more texture as well as more flavor. These veggies are critical to any chowder’s flavor!
  • Bacon: This optional ingredient will nicely complement the seafood flavor of the soup.
  • Salt and Pepper: Add in seasoning to taste!
  • Parsley: Top off the dish with a little greenery. Parsley will give the soup a freshness and a pop of color.

The Bread Bowl

  • Bread bowl: Purchase a sourdough bread bowl at any bakery. You can also try to make a bread bowl if you feel so inclined.

Making the Clam Chowder

Making the clam chowder from scratch is a one-pot stop.

Start by adding a bit of oil to a large saucepan or dutch oven. Allow the oil to heat up and then add the bacon if you’re using bacon. One the bacon is done frying, remove from pan and set aside on paper towels.

Make the clam chowder for your bread bowl.
Make the clam chowder for your bread bowl.

In the bacon fat, add the diced onion and celery and let it fry until both veggies are translucent. Sprinkle with flour and mix well so everything is coated in the flour.

Add in the cream, milk and broth and mix well. Add the diced potatoes and bring the entire dutch over to a boil.

Once the potatoes are fork tender, add in the clams with the clam juice and taste. Add in salt and pepper as needed and then add the chopped bacon bits.

Stir all the ingredients together and serve in soup bowls. Top with more bacon and parsley.

Assembling the Clam Chowder in a Sourdough Bread Bowl

Now, for the fun part.

If you purchase a bread bowl, and it isn’t already cut, you can easily cut it yourself at home.

Take a sharp knife of some sort. It can be a bread knife or even a steak knife. Cut into the bowl straight down and with a sawing motion, create a circle in the bowl and then lift out the middle. You may need to use your hand and pull out the center since it will still be attached at the bottom.

With a spoon, scrape out any loose sourdough crumbs in the base of the bowl and discard.

Ladle hot clam chowder into the bowl. Add parsley, fresh-cracked pepper or oyster crackers to top with. Serve immediately.

What to do with the Bread Bowl

After you finish your soup, you will be left with an empty (and kind of soggy) bread bowl. You might be wondering what to do with it.

There are a couple of ways to repurpose your bread bowl. You can refill the bowl and have another bowl of clam chowder or you can toast the bowl.

I like to have another bowl of chowder on the side and toast the used bread bowl in the oven at 450°F for about 10 minutes. Rip off pieces of the toasted bread bowl and dip into your chowder. Yum!

Clam Chowder in a Bread Bowl

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Recipe by Sarah Course: Dinner, LunchCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 2 cans 2 clams

  • 1 1 yellow onion, chopped

  • 3 ribs 3 celery, chopped

  • 3 slices 3 bacon

  • 2 tbsn 2 flour

  • 1 cup 1 milk

  • 1/4 cup 1/4 heavy cream

  • 1 1 russet potato, diced

  • 2 cups 2 chicken broth

  • parsley

Directions

  • Start by adding a bit of oil to a large saucepan or dutch oven. Allow the oil to heat up and then add the bacon if you’re using bacon. One the bacon is done frying, remove from pan and set aside on paper towels.
  • In the bacon fat, add the diced onion and celery and let it fry until both veggies are translucent. Sprinkle with flour and mix well so everything is coated in the flour.
  • Add in the cream, milk and broth and mix well. Add the diced potatoes and bring the entire dutch over to a boil.
  • Once the potatoes are fork tender, add in the clams with the clam juice and taste. Add in salt and pepper as needed and then add the chopped bacon bits.
  • Making the Bread Bowl
  • With your bread bowl, take a sharp knife and create a circular cut in the bread bowl. Scoop out the top and use a spoon to scrape out any of the loose crumbs.
  • Combining
  • Ladle the clam chowder into the bread bowl. Top with chopped bacon bits and parsley. Serve immediately.

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