Christina's Clam Chowder in a Sourdough Bread Bowl
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
6 servings
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Calories
941 kcal
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Course
Main Course
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Cuisine
American
Christina's Clam Chowder in a Sourdough Bread Bowl
Description
This clam chowder recipe starts by sautéing onion and pancetta in olive oil for a savory base. The pancetta is briefly cooked then set aside to preserve texture. A roux is made by melting butter and stirring in flour, cooked to remove raw taste. Then milk is added gradually to form a smooth white sauce, carefully blended to prevent lumps. To add depth, clam juice liquid and water or stock are incorporated, building a flavorful broth.
Diced potatoes cook in the broth, thickening the chowder and adding a tender bite. The reserved pancetta and onion return to the pot for savory accents. Near the end, clams and chopped fresh parsley are added to preserve their texture and fresh flavor. The chowder simmers until heated through and flavors meld.
Portioning the chowder into hollowed sourdough bread bowls provides an edible container that complements the creamy soup's texture. The bread bowls add rustic appeal and absorb some of the chowder's richness, making the dish filling and suitable as a meal on its own.
Nutritional values provided refer to the chowder along with the entire sourdough bowl, giving an indication of the complete serving experience.
Ingredients
- 2 Tbsp olive oil
- 1 large onion diced
- ½ cup pancetta cut into bite sized pieces
- ¼ cup butter
- 2 ½ Tbsp flour
- 2 cups milk
- 1 ½ cups water or seafood or vegetable stock
- 1 ½ tsp salt sea salt
- 2 medium potato diced (peeled or unpeeled
- 2 small cans chopped clams liquid and clams separated
- ⅛ tsp black pepper freshly ground, to taste
- 3 prigs parsley chopped, and more to garnish, fresh
- 6 small sourdough bread boules
Instructions
- Put the olive oil and onion in a large pot over medium high heat and saute for 5 minutes. Add the pancetta and cook for another few minutes, then remove from pan and set aside.
- Add the butter to the pot, and when melted, add the flour and mix well. Cook for about 4 minutes over medium high heat, then slowly begin adding the milk, a little at a time. If you add too much milk at first, the white sauce can turn lumpy. Continue to add milk gradually, adding a little more each time, mixing until it is completely absorbed before adding more, until it has all been added. If you find you have lumps, just use a stick blender to fix the problem-I won’t tell! ;)
- Next, add the water or stock, and liquid from the clams. Taste for salt, adding more if needed, then put the pancetta and onion, and potatoes into the soup. Simmer over low heat, stirring often and scraping the bottom to make sure it doesn’t stick. When the potatoes are ready, add the clams and parsley and cook for 3 minutes or so.
- Taste for salt again, and add some freshly ground pepper and remove from heat. When ready to serve, cut the top off of the sourdough boules, and remove some of the inside to form a bowl, and reheat in a hot oven for about 5 minutes, to make the crust crispy. Ladle hot chowder into the bread bowl. Garnish with more parsley if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 941 kcal
% Daily Value*
| Serving | 1 bowl | |
| Calories | 941kcal | 47% |
| Carbohydrates | 139g | 46% |
| Protein | 33g | 66% |
| Fat | 29g | 45% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 45mg | 15% |
| Sodium | 2.234mg | 0% |
| Potassium | 761mg | 16% |
| Fiber | 7g | 28% |
| Sugar | 16g | 32% |
| Vitamin A | 448IU | 9% |
| Vitamin C | 17mg | 19% |
| Calcium | 234mg | 23% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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