Fisherman's Wharf Clam Chowder Bread Bowl

Fisherman's Wharf Clam Chowder Bread Bowl


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This clam chowder features fresh clams and is fantastic in a sourdough bread bowl. Enjoying this soup will transport you to the fresh seafood markets in California.

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Time needed

20 min preparation + 25 min cooking

Serving Size / Yield

4 servings


  • 1 chopped onion
  • 1 chopped celery stalk
  • 1 peeled and diced potato
  • 2 cans chopped clams
  • 1 bottle clam juice
  • 1 ¾ cups chicken broth
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 3 tablespoons cornstarch
  • 2 cups heavy cream
  • 4 sourdough boules
  • Butter

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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!

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