Clam Chowder Soupbread

83% hydration sourdough focaccia + clam chowder, built from one clean stock

This is Soupbread in full system mode: you make one controlled clam stock, keep it clean and unsalted, then split it—one portion hydrates a high-hydration focaccia that still bakes tall, the other becomes a chowder that tastes like it came from the same universe. Same base, two outcomes, one cohesive plate.

The make-or-break details are simple: don’t overcook the clams, strain like you mean it, watch your hydration math, and keep anything going into the dough as dry as possible. Ocean flavor is delicate. Bread structure is not. This recipe lets both win.

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YIELD + TIMELINE

YIELD

• 1 (9×13) pan focaccia

• 1 pot chowder (about 6–8 bowls, depending how you serve)

TIMELINE

• Day 1: Make clam stock + mix dough

• Overnight: Cold retard

• Day 2: Pan proof + bake focaccia + finish chowder