I love the clam chowder they sell at Pier 39 in San Francisco. I usually don't actually eat the bread bowl, though, since I'm not a fan of sourdough bread.
The crusty white bread bowls I made the other night were NOT sourdough and were so good, I started eating mine without stopping to take a picture first. The only thing missing was the cool ocean breeze...and the seals...and the street performers...and...well, you get the picture.
But I will definitely be making these delicious bread bowls again! Here are the ingredients:
1 cup plus one tbsp water
2 3/4 cups all purpose flour
1 tbsp sugar
1 tsp salt
1 1/2 tsp quick active dry yeast
(You will also need two empty 6 1/2 ounce tin cans--think tuna or clam cans, and a little oil or cooking spray)
Add all ingredients except for the tin cans and oil to bread machine according to manufacturer instructions. Set bread machine to dough cycle.
When dough cycle is complete, divide dough in half.
Enclose each tin can in dough and place both dough balls on greased cookie sheet. Allow to rise a little while oven preheats to 375.
Bake on cookie sheet for 15-20 minutes or until browned and crunchy. Carefully cut out an opening at the top of each bread bowl with a bread knife or other serrated knife. Gently ease out the cans using a knife or tongs. Check to make sure the inside of the bowls are not still doughy.
Fill with soup or chili.
You can replace the bread lids after you put the soup in...
Butter both lids, secretly eat them as biscuits, and hope nobody misses theirs. I'm not saying I did that or anything...