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Clam Chowder in Sourdough Breadbowls by Jes Mostek	No ratings Rating Details Rate this meal Printable View

Recipe:

Easy Clam Chowder San Francisco Style by Rebecca Randolph serves: 3	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Easy verson of the famous chowder served in sourdough bread bowls on the wharf.

Ingredients:

3 cans

clam chowder-not condensed

1 can

chopped clams

1 stalk

celery

1 whole

carrot

1/4 whole

sweet onion

3 whole

small round sourdough bread loaves

dow

Directions:

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.

Categories:

Fish & Seafood
Main Dishes
Peanut/Nut Free
Soups