Bread Bowl Clam Chowder

There's a secret why this Bread Bowl Clam Chowder tastes so good. It's made with real clams! An authentic clam chowder that's still easy to make, with potatoes, bacon and fresh thyme.

I first tried Clam Chowder in San Fransisco at Pier 39, served in a bread bowl. I was hooked! Once you try real clam chowder, you'll never go back to canned soup! Thank goodness this recipe is so easy to make!

Types of Clam Chowder

Traditionally, Clam Chowder originated in the Eastern United States. There are many variations and recipes.

• New England Clam Chowder - the most famous chowder, rich and creamy
• Manhattan Clam Chowder - red, tomato clam broth chowder
• Long Island Clam Chowder - combination of New England and Manhattan chowders
• Rhode Island Clam Chowder - clear clam chowder without added diary
• San Fransisco Bread Bowl Clam Chowder - NE Chowder served in a bread bowl

What Clams Best For Clam Chowder?

Depending where you live in the world, will depend on what clams that are available. You can use any clams you can get your hands on. Don't get hung up on the right variety of clams to use, any clams will work great in this recipe.

• Quahog Clams - the most popular round clam used for making chowders
• Littleneck or Cherrystone Clams - meaty and a bit chewy, popular in chowders
• Topneck Clams - a bit of a larger clam with a great ocean flavor
• Pipis - an Australian and New Zealand Clam, perfect for chowder
• Vongole - an Italian clam

Ingredients

• Whole Clams
• Bacon
• Onion and Garlic
• Celery
• Potatoes
• Dry White Wine
• Whipping Cream
• Herbs - Thyme, Bay Leaf, White Pepper
• Slurry - Cornstarch and Water
• Bread Bowls for serving

What Type of Bread for Bread Bowl Clam Chowder

Traditionally, Bread Bowl Clam Chowder is served in a round, personal size, sourdough bread loaf. Ideally, the bread bowl should have a crunchy crust and a chewy centre. However, you can use most round bread buns like a crusty loaf. Just don't cut the bowl too thinly from the edges, so the bowl holds it's shape.

How To Make Bread Bowl Clam Chowder

1. Prepare the clam broth by simmering clams in water for about 15 minutes until clams have opened. Throw away unopened clams.
2. Strain clams through a cheesecloth. Remove clam meat from shells and set aside. Discard shells.
3. In stockpot, fry bacon, onions, celery and garlic until caramelized.
4. Add diced potatoes, white wine and cook for a few minutes until wine starts to evaporate.
5. Pour in clam broth, add thyme and bay leaf. Simmer for 20 minutes until potatoes are cooked.
6. Mix in whipping cream and chopped clams.
7. To thicken the chowder, make a cornstarch slurry. Mix 2 tablespoons of water and cornstarch. Pour into chowder and simmer for 2 minutes until thickens.
8. Season with salt and pepper.
9. Ladle into bread bowls and garnish with fresh parsley.

How to Cut Bread Bowl

1. Use a serrated knife to cut a round circle from the top of the loaf, this will be your bread lid.
2. Hollow out the loaf, leaving a 1" shell around the bowl.
3. Tear the hollowed out bread into bite size pieces and serve with your soup.

Can I Use Frozen Clams?

Yes, frozen clams work great in this recipe. Fresh seafood is always best to use, but not always available, and can be expensive. Not everyone lives near the ocean where they can dig for fresh clams.

How to Make Clam Broth

Making Clam broth is super easy. All you need is 2 lbs (1kg) of Clams and 6 cups of Water. Bring to a boil and simmer for about 15 minutes. If a Clam hasn't opened, throw it away. Strain through colander lined with a cheesecloth. Remove the clam meat and you're ready to go!

What Type of Bread for Bread Bowl Clam Chowder

Traditionally, Bread Bowl Clam Chowder is served in a round, personal size, Sourdough Bread Loaf. Ideally, the bread bowl should have a crunchy crust and a chewy centre. However, you can use most round bread buns like a crusty loaf. Just don't cut the bowl too thinly from the edges, so the bowl holds it's shape.

How To Eat A Bread Bowl

Very carefully. It can be messy to eat your bread bowl, especially when there is still soup inside. Some people eat the soup first, then eat the bread bowl. It makes more sense to me to eat your bowl while enjoying your soup. As you are eating your soup, and the height of soup drops, tear or cut bread starting from the top of the bowl. As you finish your soup, your bowl should be at least half way eaten.

New England Clam Chowder Controversy

Traditional New England Clam Chowder is usually made with Salt Pork. It's a fatty, salted pork belly which resembles uncut side bacon. It is not smoked like bacon. Usually the fat is rendered, then the onions are cooked in this pork fat for flavor.

So, what's the controversy? Salt Pork is hard to find around the world, and even in the United States. Naturally, most recipes substitute with bacon. This offends New England Clam Chowder purists. I say Po-tay-to, Po-tah-to. Use the ingredients that are available to you where you live and enjoy this tasty soup.

Canned Clams for Chowder

Many Clam Chowder recipes use Canned Clams and clam juice when making Clam Chowder. Of course, real Clams taste better, but you can substitute with Canned Clams. Add 3 cans (6.5 oz) of Clams with 4 cups of vegetable or fish broth as your soup base.

Seafood Recipes You'll Love

• Linguine Vongole (Clams)
• Ukha Fish Soup - using the whole fish
• Grilled Oysters Kilpatrick
• Finnish Salmon Soup
• Grilled Lobster
• Boiled Crawfish - Russian Style
• Crispy Beer Battered Fish n Chips
• Grilled Snapper with Mango Salsa
• Asian Oyster Dressing for Raw Oysters
• Steamed Mussels

Final recipe tip: the wine is optional, but I love how it balances the chowder flavors. Everyone will love eating this creamy Clam Chowder Bread Bowl, San Fransisco style. Perfect for lunch or dinner. Bon Appetit! Приятного аппетита!

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