San Francisco Crab Chowder in Sourdough Bread

Serves 2
Time 30 minutes


1 medium onion, remove core and dice

3 clove garlic

1 stick celery

1 leek, soaked to remove dirt, chopped

1 tsp thyme, chopped

1 bunch chives, head removed, finely chopped

1 bunch dill

125g butter

3 tbsp flour

2 litres fish stock

2 pinch salt


¾ cup white wine

1 tbsp dijon mustard

500g clam meat

400g crab meat

300g mussel meat

300ml cream


Place some of the leek, celery, dill and chives into a medium hot pan on stove. Add in clams with ¼ cup of the white wine.


To make chowder, chop the thyme, onion, and garlic. In a large fry pan melt down butter with remaining leek, and celery. Add in the onion and garlic. Next, add a pinch of salt and stir to combine for 2 minutes until vegetables soften.


Place cooked clam mixture into a casserole bowl and set aside.


Next, add flour to the butter and vegetable mixture in the large fry pan. Try and have equal amounts of butter to the flour. Add remaining white wine and slowly stir in. Add in part of the fish stock and stir through. Continue adding through liquid until you get a nice consistency.


Remove clams from their shells.


Next, add in cooking cream and stir through. Add remaining pinch of salt, clams, crab meat and mussels. Next, add the remaining dill and chives with the thyme and combine, cooking off for around 1 minute.


Cut top of sourdough loaf off and pull middle park of loaf out. Pour soup into the sourdough with a ladle.