Clam Chowder Bread Bowl
A creamy, comforting clam chowder served in a crusty bread bowl. This quick version uses pantry staples and is ready in about 20 minutes, perfect for a cozy weeknight dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 650
- Protein
- 25g
Ingredients
- 2 large crusty bread rolls
- 2 cans (6.5 oz each) canned clams
- 1 cup heavy cream
- 1 medium, diced potato
- ½ medium, diced onion
- 2 tbsp butter
Instructions
- 1
Cut the tops off the 2 bread rolls and scoop out the soft insides, leaving a 1/2 inch shell. Set aside.
- 2
In a medium pot, melt the 2 tbsp butter over medium heat. Add the 1/2 diced onion and 1 diced potato, cook until onion is soft, about 5 minutes.
- 3
Drain the 2 cans of clams, reserving the juice. Add the clam juice and 1 cup water to the pot, bring to a simmer, and cook until potato is tender, about 10 minutes.
- 4
Stir in the 1 cup heavy cream and the clams. Simmer gently for 2 minutes until heated through; season with salt and pepper to taste.
- 5
Ladle the chowder into the bread bowls and serve immediately, with the bread tops on the side for dipping.
Tools you’ll need
- medium pot
- knife
- cutting board
- spoon
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