Description
Creamy New England clam chowder nestled in a warm sourdough bread bowl showcases coastal comfort. Boston’s classic seafood soup delivers rich flavors and hearty ingredients you’ll savor with each satisfying spoonful.
Ingredients
Scale
- 1 lb (0.45 kg) mixed seafood (shrimp, scallops, clams, firm white fish), bite-sized pieces
- 4 small round sourdough loaves
- 2 large potatoes, peeled and diced
- 1 medium onion, finely chopped
- 2 celery stalks, diced
- 2 carrots, peeled and diced
- 2 cloves garlic, minced
- 1 bay leaf
- 1 tsp fresh thyme leaves
- 2 tbsps fresh parsley, chopped
- 2 tbsps unsalted butter
- ¼ cup all-purpose flour
- 4 cups (0.95 L) seafood or fish stock
- 1 cup (240 ml) heavy cream
- Salt and freshly ground black pepper, to taste
Instructions
- Bread Preparation: Slice bread loaves’ crowns, meticulously hollow interiors while maintaining a half-inch sturdy shell.
- Toasting Setup: Heat oven to 350F (175C), position bread bowls and tops on baking sheet, toast until edges crisp and golden, approximately 15 minutes.
- Vegetable Foundation: Melt butter in large pot, sauté onions, celery, and carrots until vegetables soften and release aromatic essence, then introduce minced garlic.
- Roux Creation: Dust vegetable mixture with flour, stirring continuously to eliminate raw taste and develop smooth base for chowder.
- Liquid Integration: Whisk seafood stock gradually, preventing lumps, then blend in heavy cream, potatoes, bay leaf, and thyme; simmer until potatoes become tender.
- Seafood Incorporation: Fold mixed seafood into simmering chowder, cooking until seafood turns opaque and delicate, approximately 5-7 minutes.
- Seasoning and Finishing: Remove bay leaf, season with salt and pepper, garnish with fresh parsley, then ladle steaming chowder into prepared bread bowls, serving toasted bread tops alongside for dipping.
Notes
- Bread Bowl Preservation: Maintain a half-inch thick shell when hollowing to prevent soup from leaking and ensure structural integrity during serving.
- Seafood Freshness Check: Use freshest seafood possible, checking for any fishy odors or discoloration before cooking to guarantee optimal flavor and safety.
- Texture Control: Avoid overcooking seafood by monitoring cooking time closely; 5-7 minutes maximum prevents rubbery, tough texture and preserves delicate protein tenderness.
- Gluten-Free Adaptation: Replace wheat bread bowl with gluten-free bread or use roasted bell pepper halves as alternative vessels for those with wheat sensitivities.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 120mg