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Stuffed seafood bread bowl filled with fresh seafood and herbs

Stuffed Seafood Bread Bowl

A creamy and zesty seafood chowder served in a toasted sourdough bread bowl, perfect for dinner parties or cozy weekends.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 580
Ingredients Method Notes

Ingredients
  

For the Chowder
  • 1 tablespoon olive oil (plus 1 tablespoon for brushing the bread) Extra-virgin is fine for flavor.
  • 2 tablespoons unsalted butter Adds silkiness.
  • 1 small onion, finely diced Yellow or sweet onion works best.
  • 2 cloves garlic, minced Don’t let it burn.
  • 2 tablespoons all-purpose flour Forms a light roux; use gluten-free flour to adapt.
  • 4 cups seafood or chicken broth Seafood broth deepens flavor; low-sodium is easiest to control salt.
  • 1 cup heavy cream For richness; half-and-half can be used for a lighter result.
  • 1/2 lb shrimp, peeled and deveined Medium-sized; tail-off for easy eating.
  • 1/2 lb lump crab meat Pick through for shells; imitation crab is a budget swap but less luxurious.
  • 1/2 lb clams, cooked and shelled (optional) Adds brininess; canned clams or chopped littlenecks work.
  • 1/2 teaspoon Old Bay seasoning Classic seafood flavor; use cajun or a pinch of smoked paprika if you prefer.
  • 1/4 teaspoon cayenne pepper (optional) For heat.
  • Salt and pepper, to taste
  • 1 tablespoon lemon juice Brightens the finish.
  • 2 tablespoons fresh parsley, chopped Or chives for a milder finish.
  • 4 large sourdough bread bowls Crusty loaves hollowed, or use round boules; substitute large rolls if needed.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Slice the tops off the sourdough loaves. Scoop out the interior, leaving a 1/2–3/4-inch shell. Brush the inside and rims with 1 tablespoon olive oil. Toast the hollowed loaves for 8–10 minutes until slightly crisp.
  2. Heat 1 tablespoon olive oil and the butter in a large pot over medium heat. Add the diced onion and cook until translucent, about 4–5 minutes. Add the garlic and cook 30–45 seconds until fragrant.
  3. Sprinkle in the flour and stir for 1–2 minutes to form a light roux. Keep the heat moderate so the flour cooks without browning.
  4. Gradually whisk in the broth, smoothing out lumps. Bring the mixture to a gentle simmer and let it thicken slightly, about 4–6 minutes.
  5. Stir in the heavy cream, Old Bay, and cayenne if using. Simmer a few minutes until the soup is creamy and coats the back of a spoon.
  6. Fold in the lump crab meat and the cooked, shelled clams. Warm them through gently—do not boil. Add the shrimp and cook until opaque, about 2–3 minutes depending on size.
  7. Remove from heat. Stir in the lemon juice and chopped parsley. Taste and season with salt and pepper.
  8. Ladle the seafood chowder into the toasted sourdough bowls. Garnish with extra parsley and a pinch of Old Bay. Serve immediately.

Notes

Serve the stuffed seafood bread bowl hot, with the bread tops on the side for tearing and dipping. Offer a simple green salad or crisp coleslaw to cut the richness. Crusty garlic crostini or roasted asparagus are lovely accompaniments. Can be made ahead by preparing the chowder base without seafood and storing it for up to 2 days.