Seafood Chowder in a Bread Bowl recipe - ingredients, nutrition and when to eat it
This chowder is made by gently simmering clams, shrimp, and potatoes in milk and cream, then serving it in bread.
This chowder is made by gently simmering clams, shrimp, and potatoes in milk and cream, then serving it in bread. It is perfect for a cold evening when you want to enjoy warm soup with chewy, hearty bread.
Western · 40 minutes to cook
Nutrition (per 699.8g serving): 733.2 kcal · protein 38g · carbohydrate 90.4g · fat 23.6g · sodium 2185.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: After adding the milk, avoid boiling over high heat and keep the soup at medium-low heat so it stays smooth.
Tips: Once the clams open, do not cook them for too long, and discard any that remain closed.
Tips: If the bread bowl becomes soggy easily, hollow it out and bake it at 180°C for 5 minutes first.
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Ingredients (1 serving)
- Sourdough bread — 1 pc
- Manila clams — 1 cup
- Shrimp — 5 pc
- Potato — 0.5 pc
- Onion — 0.3 pc
- Garlic — 1 pc
- Butter — 1 tsp
- All-purpose flour — 1 Tbsp
- Milk — 0.8 cup
- Heavy cream — 2 Tbsp
- Water — 0.5 cup
- Salt — 0.3 tsp
- Ground black pepper — 1 pinch