Ingredients :
- For the Soup
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4 cups seafood or chicken broth
- 1 cup heavy cream
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb lump crab meat
- 1/2 lb clams, cooked and shelled (optional)
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon cayenne pepper (optional for heat)
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
- For the Bread Bowls
- 4 large sourdough bread bowls
- 1 tablespoon olive oil (for brushing)
Instructions :
Step 1: Prepare the Bread Bowls
Preheat the oven to 375°F (190°C).
- Slice the top off each sourdough bread loaf and hollow out the inside, leaving a sturdy shell to hold the soup.
- Lightly brush the inside and edges with olive oil and bake for 10 minutes to toast slightly. Set aside.
Step 2: Cook the Base
- In a large pot, heat olive oil and butter over medium heat until melted.
- Add the onion and sauté until translucent, about 3–4 minutes.
- Stir in the garlic and cook for 1 minute.
- Sprinkle in the flour and cook for another minute, stirring constantly to form a roux.
Step 3: Build the Soup
- Gradually whisk in the seafood broth, ensuring no lumps remain. Bring to a gentle simmer.
- Stir in the heavy cream, Old Bay seasoning, and cayenne pepper (if using). Simmer for 5–7 minutes to thicken slightly.
Step 4: Add the Seafood
- Gently stir in the shrimp and cook for 2–3 minutes, until pink and opaque.
- Add the crab meat and clams (if using), cooking for 1–2 more minutes until warmed through.
- Stir in the lemon juice, parsley, and adjust the seasoning with salt and pepper.
Step 5: Serve in Bread Bowls
- Ladle the soup into the prepared sourdough bread bowls.
- Garnish with additional parsley or a sprinkle of Old Bay seasoning.
Serve immediately, accompanied by the hollowed-out bread for dipping.
