Easy Clam Chowder San Francisco Style
by Rebecca Randolph
serves: 3
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 Easy verson of the famous chowder served in sourdough bread bowls on the wharf. |
| Ingredients: |
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3 cans |
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clam chowder-not condensed |
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1 can |
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chopped clams |
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1 stalk |
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celery |
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1 whole |
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carrot |
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1/4 whole |
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sweet onion |
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3 whole |
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small round sourdough bread loaves |
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dow |
| Directions: |
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1. Cut the top of each sourdough loaf off about 1/3 down and reserve tops. Pull out center of each bread "bowl" untl walls of bowl are 1 1/2 inches thick.
2. Turn on oven to broil and wrap each bowl in foil, leaving inside of bowl exposed. Place bowls and lids cut-side up on lowest rack of oven under broiler until golden brown. Remove foil from bowls, turn off oven and replace bowls in oven to keep warm. 3. Place soup in pot. chop celery, carrots and onion and add to pot. Heat over medium heat until soup bubbles. Pour soup into warm bowls and place "lids" on top and serve.
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