During cold weather days, nothing feels cozier than a bowl of hot soup. This version of a New England clam chowder is lighter than the original, swapping out potatoes with cauliflower florets. The clam juice broth makes for a delicately scented seafood base in this flavorful soup.
The first time I saw clam chowder served in a bread bowl, I couldn’t believe my eyes. A bowl you can actually eat? Genius! Make your meal fun to devour by serving the soup out of crusty artisanal loaves of La Brea Bakery Rosemary Olive Oil Bread. Subtle and savory, aromatic sprigs of rosemary and extra virgin olive oil give this bread its soft texture and sublime flavor. Trim off the top of each loaf, leaving a border around the insides and ladle your hot soup into each loaf. The caramelized crunchy golden top is one of the hallmarks of artisan bread and perfect for dipping into the creamy seafood broth. Don’t forget to devour the bread bowl after it’s been soaking in all the goodness.
Photography & Styling: Diana YenRead More