Start by steaming the clams then cook the bacon as the flavorful base for what will become your clam chowder. Clams SERVE. To serve, cut a circle out of the top of the bread bowl, then scoop out the inside of the bread to make a bowl. Ladle hot soup into the bowl and serve immediately. Recipe FAQ + TIPS Shape your bread bowl into any size you like. You can do one big one, two or three slightly larger ones, or whatever! Proof the yeast – Combine the water, yeast, and ½ teaspoon of the sugar in a small bowl. Stir just until the yeast is dissolved. Cover with a towel and let stand until the mixture is foamy, about 5 minutes. With a flavorful tomato soup base, complete with mini pepperoni and lots of parmesan cheese, this delicious soup bowl is simply to die for.

You can put all different kinds of deliciousness inside, but it’s mostly used to hold soups or dips. Some of the most common wood materials are Cherry, Walnut, Oak, and Mahogany. The Out of the Woods of Oregon company uses locally sustained Oregon Red Alder to make the handles for their fiddle bow bread knives. Fiddle Bow Bread Knife Blades Clam chowder is one of the most classic seafood dishes. This cream-based soup is made with clam meat, heavy cream, and potatoes. Although there are many kinds of chowder, clam chowder is the most popular. Types of Clam Chowder Wrap the bread tightly in plastic wrap as well as a layer of foil and then freeze for up to 3 months. Thaw in the fridge overnight and then set out on the counter to come to room temperature before serving. Reheating Bread Bowls For Serving SoupI usually lean towards making my own rather than buying stuff that's premade, but baking my own bread rolls to then cut them up and make bowls out of them just seems a bridge too far for me. If you decide to make your own rolls - good on you! When handcrafting the JonoKnife bread saw, we go the extra mile to round off and sand all sides, edges and curves of the entire wooden bow and handle to a furniture grade finish. The result is an extra stylish and ergonomic design. The knife is finished with three coats of Danish Oil yielding a beautiful finish protected for use in the busiest of kitchens. Divide the dough into 6 even pieces. Using a floured bench scraper, divide the dough into 6 equal-in-weight pieces. In a large bowl, mix together the flour (540 grams, 4 ½ cups), salt (11 grams, 2 ¼ teaspoon), yeast (¾ teaspoon instant yeast or 1 teaspoon active dry yeast), and warm water (398 grams, 1 ¾ cup) until combined. Keep mixing until all of the flour is mixed throughout.

Gently deflate the dough by pressing in the center. Place the dough on a clean work surface and cut it into 4 equal pieces using a bench knife or sharp knife.

San Francisco: This is made in the same style as New England clam chowder, except it’s served in a sourdough bread bowl. The first clam chowder bread bowl is believed to have been served at Boudin Bakery in the Fisherman’s Wharf area.