New England Clam Chowder in a Bread Bowl
Shell yeah! | 2-3 Servings
OK, OK. Soup isn’t exactly a warm-weather staple, but when it comes to this Cape Cod specialty, no time is the wrong time—especially when it’s served in a crusty sourdough bread bowl! This rich and creamy New England-style clam chowder happens to be extra special. It’s made with a base of flavorful clam broth and sweet cream, and it’s chock full of clams, potatoes, and spices. Pro tip: Save the bread you scoop out of the bowl for dipping! The best part? All you have to do is heat it up and grab a spoon! One slurp will have you (bread) bowled over.
Nutrition values are representative of a 1/2 bundle serving
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
New England Clam Chowder
(Contains Fish, Milk, Shellfish)
Sourdough Bread Bowl
Not included in your delivery
RECOMMENDED: Bring a pot of water to a boil. Place sealed bag in pot; cook for 20 minutes, then carefully remove. (Caution: Bag will be very hot.) Cut one corner with scissors before serving.
MICROWAVE ALTERNATIVE: Cut one corner of the bag; pour chowder into a microwave-safe container. (Do not microwave in cup.) Cover loosely with microwave-safe plastic wrap or a paper towel. Microwave, stirring halfway through, 5-6 minutes. (Caution: Container and chowder will be very hot.)
BREAD BOWL: Adjust rack to middle position and preheat oven to 350 degrees. Cut a 2- to 4-inch circle into the top of the loaf and remove. Scoop out the inside of the bread to create a bowl. Brush inside of bread bowl with 1 TBSP olive oil or melted butter; bake on middle rack until lightly toasted and warmed through, 7-8 minutes.