Sourdough bowls enhance delicious clam chowder

Sourdough bowls enhance delicious clam chowder

When traveling to San Francisco, one must sample the sourdough bread. That tangy area specialty originated in the late 1840s with hopeful miners rushing to find gold. Securing basic necessities such as food presented challenges in an era with no electricity.

     Creative cooks discovered they could use naturally fermented dough to develop nutritious loaves of bread. Boudin’s Bakery, opened in 1849, still operates ovens that warm delicious golden crusts and rich, chewy bread centers at Fisherman’s Wharf. Visitors line up for steamy chowder nestled in thick sourdough bowls to warm them on chilly days.

     Jesus also was a fisherman who knew the importance of nutrition to sustain a healthy life. When describing himself to others, he said, “I am the bread of life. Whoever comes to me will never go hungry…” (John 6:35 NIV).

        He offered the assurance that whatever was needed for survival, he would provide. He didn’t promise boxes of triple-layer chocolate cakes or gallons of fizzy soda, but he did say we would have the essentials.

       When was the last time you prayed before a meal and thanked God for his provision? When we have much, it is easy to forget the constancy of our Lord’s supply.

Dear Lord, thank you for giving us food on the table. We appreciate your care! Please forgive us for the times we get greedy and want more, missing the abundance at hand. Amen.


If you are interested in sourdough recipes, you can find more information at: