🍲 Clam Chowder Bread Bowl with Shrimp and Crabmeat 🦐🦀✨
🌟 Warm, creamy, and packed with seafood goodness, this Clam Chowder Bread Bowl with Shrimp and Crabmeat takes comfort food to the next level. Serve it in a crusty bread bowl for the ultimate cozy, indulgent experience! 🥖💛
Ingredients
For the Clam Chowder:
🧈 3 tbsp unsalted butter
🧅 1 medium onion, finely chopped
🥔 2 medium potatoes, peeled and diced
🧄 2 cloves garlic, minced
🍵 3 cups clam juice or seafood stock
🥛 2 cups heavy cream or whole milk
🍤 1 cup shrimp, peeled and deveined
🦀 1 cup crabmeat (lump or canned, drained)
🦪 1 cup chopped clams (fresh or canned, with juice)
🌿 1/2 tsp dried thyme
🧂 Salt & pepper to taste
🥄 1 tbsp all-purpose flour (optional, for thickening)
For the Bread Bowl:
🥖 4 small sourdough or artisan bread loaves
Optional Garnishes:
🌿 Chopped fresh parsley
🧀 Grated Parmesan cheese
🌶️ A sprinkle of paprika or cayenne
Instructions
1️⃣ Prepare the Bread Bowls:
Cut a circle from the top of each bread loaf and hollow out the inside to create a bowl. Set aside.
2️⃣ Cook the Bacon:
In a large pot, cook the chopped bacon over medium heat until crispy. Remove and set aside, leaving the drippings in the pot.
3️⃣ Sauté the Aromatics:
Add butter to the pot. Sauté onions and garlic until softened and fragrant, about 3 minutes.
4️⃣ Cook the Potatoes:
Stir in the diced potatoes and thyme. Pour in the clam juice or seafood stock and bring to a boil. Reduce heat to a simmer and cook until the potatoes are tender, about 10-15 minutes.
5️⃣ Add the Seafood:
Stir in the clams (with juice), shrimp, and crabmeat. Simmer for 5 minutes until the shrimp are cooked through.
6️⃣ Make It Creamy:
Reduce heat to low and add the heavy cream or milk. If a thicker chowder is desired, mix the flour with a bit of cold water to create a slurry and stir it in. Season with salt and pepper.
7️⃣ Serve in Bread Bowls:
Ladle the chowder into the prepared bread bowls. Garnish with crispy bacon, fresh parsley, Parmesan cheese, and a sprinkle of paprika or cayenne for a pop of color.