Description
Hearty New England clam chowder in a homemade bread bowl delights seafood enthusiasts with classic coastal flavors. Creamy, rich texture and fresh ingredients combine for a comforting meal sure to satisfy hungry diners.
Ingredients
Scale
- 1 lbs mixed seafood (shrimp, scallops, crab meat, or lobster)
- 2 cups seafood stock or chicken broth
- 1 cup heavy cream
- 4 large round sourdough bread bowls, hollowed out
- ½ cup grated parmesan cheese
- 2 tbsps butter
- ¼ cup flour
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Bread Preparation: Carve sourdough rounds by slicing off tops and hollowing interiors, maintaining a 1-inch sturdy border. Keep bread pieces for later dipping.
- Seafood Sautéing: In a large pot, melt butter over medium heat and quickly sauté mixed seafood until just tender. Remove seafood immediately to prevent overcooking and set aside.
- Flavor Foundation: Using the same pot, caramelize onions and garlic until fragrant. Sprinkle flour to create a smooth roux, stirring constantly to eliminate raw flour essence.
- Liquid Integration: Slowly pour seafood stock into roux, whisking vigorously to prevent lumps. Simmer and thicken the base for 5 minutes, developing a rich maritime flavor profile.
- Creamy Transformation: Reduce heat and blend heavy cream and parmesan, creating a luxurious, silky consistency. Season with salt and pepper, allowing flavors to meld for 3-4 minutes.
- Final Assembly: Gently reincorporate cooked seafood into creamy base, ensuring even distribution while preserving seafood’s delicate texture.
- Serving Presentation: Ladle steaming seafood mixture into prepared bread bowls, allowing the creamy soup to overflow. Serve immediately with reserved bread pieces for an indulgent dipping experience.
Notes
- Bread Bowl Technique: Carve sourdough carefully, leaving a 1-inch thick border to prevent soup leakage and ensure structural integrity.
- Seafood Cooking Tip: Sauté seafood briefly to maintain tenderness, removing immediately to prevent rubbery texture and preserve delicate flavors.
- Roux Mastery: Continuously stir flour mixture for one full minute to eliminate raw flour taste and create smooth, rich base for soup.
- Serving Suggestion: Serve immediately after combining ingredients to preserve temperature and maximize flavor complexity, using reserved bread pieces for delightful dipping experience.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 100 mg