American · United States
San Francisco-Style Clam Chowder in Sourdough Bowl
A creamy New England-style clam chowder served in a hollowed-out sourdough bread bowl
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Ingredients
Method
- Rinse clams and set aside
- In a pot, sauté onions, celery, and potatoes until tender
- Stir in flour and cook for 2 minutes
- Gradually add milk and broth, stirring constantly
- Bring to a simmer and add clams
- Cook until clams open
- Season with salt and pepper
- Hollow out a sourdough bread loaf and fill with chowder
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