Clam chowder in a Sourdough bread bowl

July 30, 2008 by

It’s been quite a while since my last encounter with clam chowder. Personally, I am not a big fan of clam chowder. But, since my friend, E, shared his home-made clam chowder recipe with me I couldn’t resist to experiment it in my kitchen. Due to my laziness to go to a grocery store, I had already postponed cooking clam chowder for a week. Until finally last week, I finally went to buy all the ingredients needed for clam chowder.

To eat clam chowder, usually you have two options: either with saltine crackers or with sourdough bread. I found sourdough bread at a French bakery close to my living place, then I thought that it would be cool if I used it as a bowl. This one is a typical San Francisco clam chowder. Boudin Bakery claimed that they were the first who combined their classic San Francisco Wharf Clam Chowder with their fresh-baked sourdough bread bowl.

Another famous clam chowder originally comes from New England. I am assured that a bowl of a good and fresh New England clam chowder (eaten with saltine crackers) will be enough to indulge a chowder craving. You can use razor, manila clams or whatever clams that are available in your area. However, preparing fresh clams is time consuming since the clams need to be steamed, shucked, and chopped. Hence, I prefer to use readily chopped clams to make the cooking much easier.

If you are a clam-chowder lover, you should try this recipe. It is so simple but very tasty and savory. One of the main keys of this recipe is to use plenty of herbs for the chowder!

Clam Chowder

1 pack chopped clam

½ onion, chopped

2 shallot, minced

4 garlic, minced

3 stalks celery, chopped

6 bay leaves

1 tbsp oregano

1 tbsp thyme

1 diced yukon gold potatoes

400 ml heavy cream

800 ml milk

2 tbs all purpose four

2-3 cup clam juice

1tbs butter

salt and freshly-ground pepper, to taste

Melt butter in a large pan over medium heat; add olive oil, then onion, garlic, shallot and celery. Gently sauté until they are fragrant.

Add clam, bay leaves, thyme and oregano, gently sauté three to four minutes. Then add diced potatoes and clam juice, cook until soft. Stir in heavy cream, milk and flour that has diluted with water. Season with salt and pepper. Simmer uncover until the cream become thick about 8-10 minutes.

Adjust with salt and pepper if necessary. Remove and discard bay leaves. Serve hot in a bowl of sourdough bread immediately.

5 Responses to Clam chowder in a Sourdough bread bowl

  1. arman

    doyanannya si esther nih.. sampe hamil pun ngidamnya ini. 😛

    gua sendiri sih ok ok aja ama clam chowder, tapi gak gitu suka ama sourdough bread nya. aneh rasanya.

    skr esther bisa puas2in dong mkn ini:), aku sendiri jg biasa aja kok, lbh pilih pake crackers kalo aku yah

  2. joel ureña

    the best clam chowder i never trie, was in san francisco, california at aliotto´s place.

    Thanks for your information, I will check it out if I visit SF later :)

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