Classic Clam Chowder and Bread Bowls Kit - 4 Pack
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Some restrictions applyBoudin Bakery ships its famous clam chowder and sourdough bread bowls nationwide on Goldbelly! It all started when Boudin Bakery had a simple, brilliant idea: they poured their classic Fisherman’s Wharf Clam Chowder into a hollowed round of fresh-baked sourdough. Over many decades, this humble pairing has become world famous, and might well be San Francisco’s most iconic meal.
Each can of delicious Boudin chowder is full of tender California clams, cream, and herbs. Boudin Bakery sourdough is made with locally milled flour, water, salt, and a piece of the original mother dough, which has been used since 1849.
It’s easy to see why the sourdough loaf from Boudin Bakery, San Francisco’s oldest continuously operating business, has been a San Francisco staple since 1849. Established by Isidore Boudin, who started a small bakery to feed the hungry miners flocking to San Francisco during the Gold Rush, the bread bakery has endured as San Francisco has evolved decade after decade. The original wild yeast has been the starter for every Boudin loaf for more than 170 years, making the iconic sourdough bread an unmistakable taste of San Francisco history.
This package serves 4 people and includes:
- 4 Fresh Sourdough Bread Bowls (8 oz. each)
- 2 Cans of Boudin’s Famous Chowder (18.8 oz. each)
- Boudin Sourdough will stay fresh at room temperature for 2-3 days if kept away from heat and humidity. Can be store in the freezer for up to 6 months.
To Serve
- Heat the Clam Chowder
- Slice the top ½ inch off each Bread Bowl and hollow the inside. Place the tops on the Bread Bowl and place in a 375°F pre-heated oven for approximately 5 minutes.
- Remove Bread Bowls from the oven and fill with heated clam chowder.
- Garnish with finely chopped parsley and freshly ground pepper.
- Serve while hot…and remember to eat the bread bowls!
Boudin Sourdough – Unbleached Flour, Pure Water, Salt, And Some Of The Original Mother Dough, And Does Not Contain Any Preservatives.
Clam Chowder – Water, Rehydrated Potatoes, Ocean Quahogs Clams, Canola Oil, Corn Starch, Light Cream (Milk, Cream) Contains 1% Or Less Of: Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Modified Corn Starch, Potassium Chloride, Titanium Dioxide As Color, Salt, Whey Powder, Yeast Extract, Disodium Inosinate, Disodium Guanylate, Sugar, Natural Flavor, Corn Maltodextrin, Soy Sauce (Soybean, Wheat), Natural Smoke Flavor, Onion Powder, Garlic Powder, Wheat Maltodextrin, Sodium Phosphate, Caramel Color. Contains Milk, Wheat, Soy.
The Original San Francisco Sourdough Since 1849
The Original San Francisco Sourdough Since 1849
In 1849, Isidore Boudin started a small bakery to feed the hungry miners flocking to San Francisco during the Gold Rush. He struck gold of his own using four simple ingredients: flour, water, salt, and mother dough, the original wild yeast that's been the starter for every Boudin loaf for over 170 years. Isidore's bakery grew into an institution, and Boudin sourdough soon became one of the city's culinary landmarks. Decades passed, and San Francisco's population evolved from pioneers to fortune-seekers to beat poets to hippies to misfits to tech moguls. Throughout all of that radical change, one thing remained the same: San Franciscans couldn't get enough of Boudin—The Original San Francisco Sourdough™. It's hard to imagine a dish being more entwined with a city's history.
The golden crunchy crust of a Boudin loaf shatters like porcelain when you bite into it, and gives way to a soft, chewy center with an unmistakable sourdough tang. This is what perfection tastes like, and it's easy to see why it's been a local staple since 1849. Order a loaf from Boudin today and taste the history of San Francisco baked into every bite.
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