San Francisco’s Mini Sourdough Bowls With Clam Chowder

By on September 20th, 2012 / / No Comments


What a cute appetizer this is! Using small sourdough rolls, you can do a mini version of the San Francisco classic and this is perfect to toss on a tray and pass to guests on a cold winter night!

Yield: Makes 6-8 mini chowder bowls

San Francisco’s Mini Sourdough Bowls With Clam Chowder

San Francisco’s Mini Sourdough Bowls With Clam Chowder


  • 2-3 pieces of bacon, chopped into 1/2 inch pieces (optional)
  • 1 small onion, chopped
  • 1 celery stalk, chopped
  • 1/2 carrot, chopped
  • 2 (6-1/2-ounce) cans chopped clams, undrained (you could also use 1 pound little neck clams, shucked and chopped)
  • 1 (8-ounce) bottle clam juice
  • 1 3/4 cups chicken broth
  • 1 large potato, peeled and diced
  • 1 teaspoon fresh thyme, chopped finely
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons cornstarch
  • 2 cups (1 pint) heavy cream
  • 1 teaspoon parsley, chopped finely
  • 6-8 Sourdough rolls from a bakery or bakery section of grocery store


  1. Using a bread knife, cut the tops off of the dinner roll horizontally. Switch to a sharp, pointy knife and carve out the center of the roll, getting close to the edges, but still leaving enough bread to be a stable bowl for the chowder (see above picture). Cover with plastic wrap and set aside.
  2. In a soup pot, saute' bacon until it's almost cooked, but not browned. Drain 3/4 of the fat. Add onion, celery and carrot and sauté over medium heat 3 to 5 minutes, until tender. Add clams, clam juice, chicken broth, potato, thyme, salt, and pepper; cover and bring to a boil.
  3. Reduce heat to medium, and cook, covered, for 12 to 15 minutes, until potatoes are tender. In a bowl, dissolve cornstarch in cream; add to soup.
  4. Cook 5 minutes, or until thickened, stirring frequently. Add parsley and season with more salt and pepper to taste.
  5. Ladle chowder into mini sourdough rolls and serve. Sprinkle with chopped herbs if you'd like.

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