Creamy Clam Chowder in Sourdough (Printable Version)
Rich velvety clam chowder with tender clams, potatoes, and smoky bacon served in a warm, crusty 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 the pot.
02 - Add butter to the pot. Sauté onion, celery, carrot, and garlic in the bacon fat and butter until vegetables soften, approximately 5 minutes.
03 - Sprinkle flour over vegetables and stir continuously for 2 minutes to form a roux, ensuring even coating and eliminating lumps.
04 - Gradually whisk in reserved clam juice, bottled clam juice, milk, and heavy cream. Add diced potatoes, thyme, bay leaf, and a generous pinch of salt and pepper.
05 - Bring to a simmer, cover, and cook for 15-20 minutes, stirring occasionally, until potatoes are completely tender.
06 - Remove bay leaf. Stir in clams and cooked bacon. Simmer gently for another 5 minutes—do not boil after adding clams. Adjust seasoning to taste.
07 - Slice off the tops and hollow out centers, leaving a 1/2-inch shell. Warm bowls in a 350°F oven for 5 minutes if desired.
08 - Ladle hot chowder into bread bowls. Serve immediately, garnished with extra bacon or chopped parsley if desired.
# Expert Advice:
01 -
- The bread bowl isnt just cute presentation, it actually soaks up the chowder and creates these incredible flavor-packed bites at the end that might be better than the soup itself.
- Despite looking restaurant-fancy, you can absolutely nail this recipe on your first try with ingredients from any regular grocery store.
02 -
- Never let the soup boil after adding the clams or theyll turn rubbery, just maintain a gentle simmer to preserve their tender texture.
- Letting the chowder rest for about 10 minutes before serving intensifies the flavors, though I know its hard to wait when the aroma is calling your name.
03 -
- Toast the hollowed bread bowls in the oven for about 5 minutes before filling them, creating a light crust inside that slows down sogginess without making them too tough.
- Reserve about a quarter of the cooked bacon to sprinkle on top just before serving, giving each bowl a beautiful garnish and ensuring those first few bites have that perfect textural contrast.