Fisherman S Wharf Clam Chowder Bread Bowl Recipe

Ingredients

1 onion, chopped

1 celery stalk, chopped

1 potato, peeled and diced

2 cans clams, chopped

1 bottle clam juice

1 ¾ cup chicken broth

¼ tsp salt

¼ tsp pepper

3 tbsp cornstarch

2 cups heavy cream

4 sourdough boules

Butter

Slice the top inch off each sourdough boule and use a paring knife to cut a circle around the boule without cutting through the bottom of the boule.

Cut the circle about ½ inch away from the edge.

Remove the bread disc.

Brush the inside of the boule with melted butter and place on a baking pan and bake for 15-20 minutes until the bread bowl starts to brown.

Place a large pot over medium heat and sauté the chopped onion and celery for 5 minutes.

Then, add the clams, clam juice, chopped potato, chicken broth, and salt and pepper.

Cover the pot and bring everything to a boil.

Reduce the heat and cook for 15 minutes.

In a separate bowl, dissolve the cornstarch in the heavy cream and once dissolved add the cream to the soup.

Cook for an additional 5 minutes and be sure to stir frequently.

Fill the bread bowls with chowder!