Creamy Clam Chowder in Sourdough (Printable)
Rich and velvety New England clam chowder with tender clams, potatoes, and bacon served in a warm sourdough bread bowl.
# What You'll Need:
→ Seafood
01 - 2 cups chopped canned clams, drained, juice reserved
→ Vegetables
02 - 2 medium russet potatoes, peeled and diced
03 - 1 medium yellow onion, finely chopped
04 - 2 celery stalks, finely chopped
05 - 1 small carrot, finely diced
06 - 2 cloves garlic, minced
→ Meats
07 - 4 slices bacon, diced
→ Dairy
08 - 2 cups whole milk
09 - 1 cup heavy cream
10 - 2 tablespoons unsalted butter
→ Liquids
11 - 1 cup bottled clam juice, plus reserved juice from canned clams
→ Pantry
12 - 1/4 cup all-purpose flour
13 - Salt and freshly ground black pepper to taste
14 - 1/2 teaspoon dried thyme
15 - 1 bay leaf
→ Bread Bowl
16 - 4 small round sourdough bread loaves, approximately 6 inches diameter
# How to Make It:
01 - In a large heavy-bottomed pot over medium heat, cook bacon until crisp. Remove with a slotted spoon and set aside, leaving rendered fat in pot.
02 - Add butter to pot. Sauté onion, celery, carrot, and garlic in bacon fat and butter until vegetables are softened, approximately 5 minutes.
03 - Sprinkle flour over vegetables and stir continuously for 2 minutes to form roux base.
04 - Gradually whisk in reserved clam juice, bottled clam juice, milk, and heavy cream. Add diced potatoes, thyme, bay leaf, salt, and pepper.
05 - Bring to simmer, cover, and cook for 15-20 minutes, stirring occasionally, until potatoes are tender.
06 - Remove bay leaf. Stir in clams and cooked bacon. Simmer gently for 5 minutes without boiling. Adjust seasoning to taste.
07 - Slice off bread tops and hollow out centers, leaving 1/2-inch shell. Warm bowls in 350°F oven for 5 minutes if desired.
08 - Ladle hot chowder into bread bowls. Serve immediately, garnished with bacon or chopped parsley if desired.
# Expert Advice:
01 -
- The bread bowl slowly soaks up the chowder creating these magical bites where crisp crust meets creamy soup in a way store-bought versions never quite manage.
- Theres something indescribably satisfying about finishing the soup and then tearing into the flavor-infused bread bowl that makes even the busiest weeknight feel like a special occasion dinner.
02 -
- Never boil the chowder after adding the clams or theyll turn rubbery and tough, a mistake I made during a dinner party that taught me the virtue of gentle simmering.
- The bread bowls continue absorbing liquid while you eat, so serving immediately after filling prevents them from becoming too soggy before youve finished your meal.
03 -
- Reserve some of the crispy bacon to sprinkle on top just before serving for an extra textural element that contrasts beautifully with the creamy soup.
- For special occasions, I sometimes add a splash of dry sherry to the chowder just before serving, a trick I learned from a veteran fisherman in Gloucester that elevates the entire dish with minimal effort.