How can you make bread bowls to serve clam chowder?

Introduction: What are Bread Bowls?

Bread bowls are a popular way to serve soup, especially clam chowder. A bread bowl is a hollowed-out loaf of bread that is baked until it becomes crispy on the outside and soft on the inside. The bread bowl not only adds flavor and texture to the soup but also makes for a unique presentation that will impress your guests. Making bread bowls may seem like a daunting task, but with the right recipe and technique, it is a straightforward process that anyone can master.

Step 1: Selecting the Right Bread

The first step in making bread bowls is choosing the right bread. Look for a round loaf of bread that is dense and has a thick crust. Sourdough bread is an excellent choice because of its tangy flavor and sturdy texture. Avoid bread that is too soft or too crusty, as it may not hold up well as a bread bowl. You can also experiment with different types of bread, such as whole wheat or rye, to add some variety to your bread bowls.

Step 2: Preparing the Bread Bowls

Preheat your oven to 375°F. Place the round loaf of bread on a cutting board and cut off the top of the bread, about one inch from the top. Keep the top part of the bread aside as it will be used as a lid later. Hollow out the inside of the bread, leaving about an inch of bread all around the sides and bottom. Be careful not to cut through the bottom of the bread, as you want it to hold the soup. Save the bread scraps to use as croutons or breadcrumbs later.

Step 3: Cutting the Bread for Bowls

Using a sharp knife, cut the bread into even wedges, about two inches wide. This will make it easier to eat the bread bowl and also provides a nice presentation. You can also cut the bread into smaller pieces if you prefer.

Step 4: Removing the Bread from the Inside

After hollowing out the bread, use your fingers to remove any remaining bread pieces. This will create more space for the soup and prevent the bread from becoming too soggy. You can also use a spoon to remove any stubborn bread pieces.

Step 5: Baking the Bread Bowls

Place the bread bowl and the lid on a baking sheet and bake for 10-15 minutes or until the bread is crispy on the outside. Keep an eye on the bread to avoid burning it.

Step 6: Cooling the Bread Bowls

Allow the bread bowl to cool for a few minutes before filling it with soup. This will prevent the soup from becoming too hot, which can cause the bread to become soggy.

Step 7: Filling the Bread Bowls with Clam Chowder

Fill the bread bowl with your favorite clam chowder recipe, leaving enough space for the lid to fit on top. You can also add some extra toppings, such as croutons, bacon bits, or grated cheese, to enhance the flavor.

Step 8: Garnishing the Bread Bowls

Add some fresh herbs, such as parsley or chives, to the top of the bread bowl to add some color and flavor. You can also sprinkle some paprika or black pepper on top of the soup for an extra kick.

Step 9: Serving the Bread Bowls

Place the lid back on top of the bread bowl and serve immediately. Make sure to provide a spoon for scooping out the soup and some extra bread wedges for dipping.

Conclusion: Enjoy Your Homemade Bread Bowls

Making bread bowls is a fun and creative way to serve soup, and it’s easier than you might think. With the right bread and some basic techniques, you can create delicious and impressive bread bowls that will wow your guests. Give it a try and enjoy your homemade bread bowls!

Tips and Tricks for Making the Perfect Bread Bowls

  • If your bread is too fresh, it may not hold up well as a bread bowl. Consider using a day-old loaf of bread instead.
  • Be gentle when hollowing out the bread, as you don’t want to puncture the sides or bottom of the bread bowl.
  • Don’t overfill the bread bowl with soup, as it may cause the bread to become too soggy.
  • To prevent the bread from becoming too hard, consider brushing the inside of the bread bowl with some melted butter before baking.
  • If you don’t have clam chowder on hand, you can fill the bread bowl with any soup or stew of your choice.
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Elise DeVoe

Elise is a seasoned food writer with seven years of experience. Her culinary journey began as Managing Editor at the College of Charleston for Spoon University, the ultimate resource for college foodies. After graduating, she launched her blog, Cookin’ with Booze, which has now transformed into captivating short-form videos on TikTok and Instagram, offering insider tips for savoring Charleston’s local cuisine.

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