Creamy soup in a crusty bread bowl is definitely a cure for the wintertime blues. It is the ultimate comfort food for this cold weather! I’ve whipped you up some delicious homemade bread bowls filled with all sorts of herbs. You should probably fill them with this fantastic New England clam chowder. Best. Combo. Ever.
I’m a west coast girl, so this “New England” Clam Chowder doesn’t however, remind me of New England. That is due to the fact that I tend to stay over in the west coast area and haven’t yet explored New England, yet; but don’t worry, it’s on my bucket list. Let me tell you what clam chowder reminds this west coast girl of: it’s my favorite city in the whole wide world. It’s, obviously, on the west coast. China town lives here. There is a giant red bridge. Okay enough of this guessing game. Yes, it’s San Francisco. Yes, it’s my favorite city in the whole world. And yes, I secretly wished I lived there. Even if I can only spend one hour in that city, I will make it happen. Clam Chowder in a sour dough bread bowl at Fisherman’s Wharf = happiness. It doesn’t get more San Fransican than that.
Who else likes to make fresh baked bread? Best thing ever, right? The aroma of bread wafting through your house is so delicious. I keep telling myself that one day I’ll get into the habit of making bread on a weekly basis. One day…
This clam chowder from World Port Seafood is so easy to make! All you have to do is place the frozen bag of soup in a boiling pot of water. When the soup is thawed and hot, you just cut the corner of the plastic bag and pour it right into these delicious herbed bread bowls. I totally love this because you can put a little extra work into making fancy bread bowls because the soup making is so easy.
I decided to deviate from the traditional sourdough bread bowl for clam chowder. The herbs in this bread are a perfect compliment for this clam chowder! There’s one secret to making perfect bread bowls: when you are forming them the key is to pull the top really tight and tuck all the edges together so there are no seams. This will prevent your bread bowls from growing into odd shapes. So go ahead, get these bread bowls rising so that you can enjoy this delicious dinner tomorrow night.
Herbed Bread Bowls and New England Clam Chowder
Ingredients
- 1/4 tsp. yeast
- 1 1/2 tsp. salt
- 1 tsp. sage
- 1 tsp. thyme
- 1 tsp. rosemary
- 3 cups bread flour
- 1 2/3 cups water
- 2 pkgs. World Port Seafood New England Clam Chowder
Instructions
- In a large mixing bowl, combine the yeast, salt, sage, thyme rosemary and flour.
- Add the water and mix until combined.
- The dough should be very sticky.
- Cover with plastic wrap and let sit 12-24 hours.
- On a well floured surface with well floured hands, divide the dough into 2 equal sections.
- Create balls by pulling the top of the dough tight and pinching the seams together.
- Place balls seem down and let raise 1 hour.
- Preheat oven to 450.
- Bake bread bowls for 30 minutes.
- Let cool at least 20 minutes.
- Cut the top portion of the bread bowl off.
- Dig out some of the bread from the inside of the bowl.
- Fill each bowl with one package of heated clam chowder.