Clam chowder creamy soup recipe, San Francisco fisherman’s wharf recipe, served in a bread bun

Soak and clean 1 kg of potatoes, cut into small cubes.

Chop 0.5 kg of onions finely.

Prepare homemade bread to proof and puff.

In a pot, cover potatoes with water and boil until well cooked.

In a non-stick pan, sauté onions in butter and Greek olive oil.

Add black pepper, salt, and cayenne pepper to the onions.

Once onions are caramelized and liquid is gone, add chopped bacon and cook on medium-high.

Add shrimps and cover, cooking for about 5 minutes.

Optionally add 50 mL of white wine.

Remove shrimp shells after cooking and set aside.

Add bamal sauce to the bacon and onions mixture.

Check potatoes; just before water evaporates, bring to low heat.

Pour creamy soup over the potatoes and fuse for about 10 minutes on low heat.

Add cleaned shrimps to the mixture and cook for about 5 minutes.

Bake the proofed bread loaf at 220 Celsius for 20-30 minutes until perfect.

Allow bread to cool, then empty the inside and keep the top.

Equipment Needed

Spice Level: