New England Chowder Bread Bowl
Serving chowder in a bread bowl became a San Francisco tradition, though the chowder itself traces back to New England's fishing communities.
Thick, creamy New England clam chowder ladled into a hollowed sourdough bread bowl — coastal American comfort food in its most satisfying form.
Ingredients
Method
Fry bacon until crisp, then soften onion in the rendered fat.
Add potatoes and clam juice, simmering until potatoes are tender, about 15 minutes.
Stir in clams and cream, warming gently without boiling.
Ladle the hot chowder into hollowed bread bowls and serve immediately.
Warm the cream and clams gently rather than boiling — this prevents the clams turning rubbery.
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