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.

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.

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.

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.

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.