Step 1

Step 1: Prepare the Bread Bowls

Step 2

Preheat the oven to 375°F (190°C).

Step 3

Slice the top off each sourdough bread loaf and hollow out the inside, leaving a sturdy shell to hold the soup.

Step 4

Lightly brush the inside and edges with olive oil and bake for 10 minutes to toast slightly. Set aside.

Step 5

Step 2: Cook the Base

Step 6

In a large pot, heat olive oil and butter over medium heat until melted.

Step 7

Add the onion and sauté until translucent, about 3–4 minutes.

Step 8

Stir in the garlic and cook for 1 minute.

Step 9

Sprinkle in the flour and cook for another minute, stirring constantly to form a roux.

Step 10

Step 3: Build the Soup

Step 11

Gradually whisk in the seafood broth, ensuring no lumps remain. Bring to a gentle simmer.

Step 12

Stir in the heavy cream, Old Bay seasoning, and cayenne pepper (if using). Simmer for 5–7 minutes to thicken slightly.

Step 13

Step 4: Add the Seafood

Step 14

Gently stir in the shrimp and cook for 2–3 minutes, until pink and opaque.

Step 15

Add the crab meat and clams (if using), cooking for 1–2 more minutes until warmed through.

Step 16

Stir in the lemon juice, parsley, and adjust the seasoning with salt and pepper.

Step 17

Step 5: Serve in Bread Bowls

Step 18

Ladle the soup into the prepared sourdough bread bowls.

Step 19

Garnish with additional parsley or a sprinkle of Old Bay seasoning.

Step 20

Serve immediately, accompanied by the hollowed-out bread for dipping.