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New England Clam Chowder in a Bread Bowl Shell yeah! | 2-3 Servings

Main Course · Serves 2

New England Clam Chowder in a Bread Bowl Shell yeah! | 2-3 Servings

By Recipe0 System

OK, OK. Soup isn’t exactly a warm-weather staple, but when it comes to this Cape Cod specialty, no time is the wrong time—especially when it’s served in a crusty sourdough bread bowl! This rich and creamy New England-style clam chowder happens to be extra special. It’s made with a base of flavorful clam broth and sweet cream, and it’s chock full of clams, potatoes, and spices. Pro tip: Save the bread you scoop out of the bowl for dipping! The best part? All you have to do is heat it up and grab a spoon! One slurp will have you (bread) bowled over. *Nutrition values are representative of a 1/2 bundle serving*

Main Course
Difficulty
medium
Rating
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Instructions

3 steps
  1. 1

    RECOMMENDED: Bring a pot of water to a boil. Place sealed bag in pot; cook for 20 minutes, then carefully remove. (Caution: Bag will be very hot.) Cut one corner with scissors before serving.

  2. 2

    MICROWAVE ALTERNATIVE: Cut one corner of the bag; pour chowder into a microwave-safe container. (Do not microwave in cup.) Cover loosely with microwave-safe plastic wrap or a paper towel. Microwave, stirring halfway through, 5-6 minutes. (Caution: Container and chowder will be very hot.)

  3. 3

    BREAD BOWL: Adjust rack to middle position and preheat oven to 350 degrees. Cut a 2- to 4-inch circle into the top of the loaf and remove. Scoop out the inside of the bread to create a bowl. Brush inside of bread bowl with 1 TBSP olive oil or melted butter; bake on middle rack until lightly toasted and warmed through, 7-8 minutes.

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