You know what’s really cool? Eating soup out of a bread bowl. Yeah, you heard that right. We’re making a thick, creamy clam chowder and serving it inside a hollowed-out loaf of crusty sourdough bread. And when you’re done with the soup, you get to eat the bowl too. How awesome is that?
This isn’t some fancy restaurant trick that’s impossible to do at home. It’s actually super simple. The chowder is warm, cozy, and packed with clams and potatoes. The bread gets all soft and soaked with the soup. It’s comfort food at its absolute best.
If you’ve never made chowder before, don’t worry. I’m walking you through everything. We’ll take it slow and easy. By the end, you’ll have people thinking you’re some kind of chef.
Why You’ll Love This Recipe
First off, this chowder is THICK. Not that watery stuff that feels like flavored milk. This one coats your spoon. It’s got chunks of tender potato, bits of bacon, and plenty of clams in every bite.
The sourdough bread bowl makes it fun to eat. Kids love it. Adults love it. Everyone loves eating their bowl. Plus, it looks really impressive when you bring it to the table.
And honestly? It is not difficult at all. Just chop something, stir something, and boom – you have restaurant-quality soup in your kitchen.
What You Need to Buy
For Soup:
4 pounds fresh clams or three 6.5-ounce cans of chopped clams
6 strips bacon
3 tbsp butter
1 large onion
3 celery sticks
3 garlic cloves
1/3 cup flour
3 cups clam juice
2 cups chicken broth
1.5 pounds potatoes
2 bay leaves
1 teaspoon thyme
2 cups heavy cream
salt and pepper
fresh parsley
For the bowl:
4-6 round sourdough bread
That’s it! Nothing strange or hard to find.
Let’s Start Cooking
If you are using fresh clams
Rinse your clams thoroughly under cold water. Rub them with your hands.
If any are broken or won’t close when you tap them, throw those out.
Put all the good clams in a big pot with 2 cups of water. Put the lid on. Turn the heat up high and let them cook for about 10 minutes. They’ll open up when they’re done. Don’t eat any that stay closed.
Save all that water they cooked in – that’s your clam juice! When they’re cool, pull the clam meat out and chop it up into small pieces.
If You’re Using Canned Clams
Easy mode! Just open the cans and drain them. Save the liquid from the cans – that’s your clam juice. You might need to add some bottled clam juice to get to 3 cups total.
Cook the Bacon
Get a big, heavy pot. Put it on your stove over medium heat. Chop up your bacon into small pieces and throw it in the pot. Let it cook until it’s crispy, stirring it around every minute or so. This takes about 6-8 minutes.
When it’s crispy and smelling amazing, scoop it out with a slotted spoon onto some paper towels.
But leave all that bacon grease in the pot. That’s where all the flavor is!
Cook the Vegetables
Add the butter to the bacon grease. Let it melt. Now chop up your onion and celery into small pieces – like the size of a pea. Toss them into the pot.
Stir them around and let them cook for about 5 minutes. They should get soft and see-through. Don’t let them turn brown.
Chop up your garlic really small (or use a garlic press) and add it in. Stir for one more minute. Your kitchen smells incredible now, right?
Make It Thick
Dump the flour over everything. Stir it all together really well for about 2 minutes. It’ll look like a thick paste. Keep stirring so nothing burns on the bottom.
Now here’s the important part. Pour in your clam juice a little bit at a time while you stir. Don’t dump it all in at once or you’ll get lumps. Add a little, stir, add a little more, stir. You get the idea.
Add the chicken broth the same way. By now, your pot should look like a thin soup. Perfect!
Add the Potatoes
Peel your potatoes and cut them into small cubes – about half an inch each. They don’t have to be perfect. Just try to keep them around the same size so they cook evenly.
Throw the potato cubes into the pot. Add your bay leaves and thyme too. Turn the heat up until everything starts bubbling, then turn it back down to medium-low. You want it gently bubbling, not going crazy.
Let this cook for about 20 minutes. Stir it every few minutes. The potatoes are done when you can easily poke them with a fork.
Here’s a cool trick: take a fork or potato masher and smash some of the potatoes right there in the pot. Not all of them, just like a third. This makes the soup thicker naturally. Magic!
Put Everything Together
Add your chopped clams back in. Add that crispy bacon back in. Stir it all up. Let it cook for just 3-4 minutes to heat the clams through.
Turn the heat down to low. Pour in the heavy cream slowly, stirring as you go. Let everything heat up for about 5 minutes. Don’t let it boil now that the cream is in, or it might get weird and separated.
Taste it! Add salt and pepper until it tastes good to you. Remember, bacon and clams are already salty, so go easy.
Fish out those bay leaves and toss them.
Make the Bread Bowls
While your soup is cooking, grab your sourdough loaves. Cut the top off each one, about an inch down from the top. Set those tops aside.
Now use your hands to pull out all the soft bread from inside. Leave about half an inch of bread around the edges so your bowl doesn’t fall apart. You can save all that bread you pulled out for dipping later!
Want to make your bowls extra sturdy? Brush the inside with some melted butter and put them in the oven at 350°F for 5 minutes. But you don’t have to do this if you don’t want to.
Thick & Creamy Clam Chowder in Sourdough Bread Bowl Recipe
Equipment
- Large heavy-bottomed pot or Dutch oven (5-6 quart capacity)
- Large pot with lid (for cooking fresh clams if using)
- Cutting board
- Sharp chef's knife
- Wooden spoon or spatula (for stirring)
- Whisk (for making the roux)
- Ladle (for serving)
- Measuring cups and spoons
- Slotted spoon (for removing bacon)
- Paper towels (for draining bacon)
- Colander or strainer (if using fresh clams)
Ingredients
- 4 pounds fresh clams OR 3 cans 6.5 oz each chopped clams
- 6 strips thick-cut bacon chopped
- 3 tablespoons butter
- 1 large onion diced small
- 3 celery stalks diced
- 3 garlic cloves minced
- ⅓ cup all-purpose flour
- 3 cups clam juice from cooking clams or bottled
- 2 cups chicken broth
- 1.5 pounds Yukon gold potatoes cubed (1/2 inch pieces)
- 2 bay leaves
- 1 teaspoon fresh thyme or 1/2 teaspoon dried
- 2 cups heavy cream
- Salt and black pepper to taste
- Fresh parsley chopped (for garnish)
For Serving:
- 4-6 round sourdough bread loaves
INSTRUCTIONS
Step 1: Prepare the Clams (if using fresh)
- Scrub fresh clams under cold water
- Place in large pot with 2 cups water
- Cover and cook on high heat for 8-10 minutes until clams open
- Save the cooking liquid (clam juice)
- Remove clam meat from shells and chop
- Set aside
- If using canned: Drain clams and save the liquid
Step 2: Cook the Bacon
- In a large heavy pot, cook chopped bacon over medium heat
- Cook for 6-8 minutes until crispy
- Remove bacon with slotted spoon to paper towel
- Leave bacon grease in pot
Step 3: Cook the Vegetables
- Add butter to bacon grease and melt
- Add diced onion and celery
- Cook for 5 minutes until soft
- Add minced garlic and cook 1 minute more
Step 4: Make the Base
- Sprinkle flour over vegetables
- Stir constantly for 2 minutes
- Slowly add clam juice while stirring to prevent lumps
- Add chicken broth, stirring until smooth
Step 5: Add Potatoes
- Add cubed potatoes, bay leaves, and thyme
- Bring to a boil, then reduce to simmer
- Cook for 20 minutes until potatoes are tender
- Mash 1/3 of the potatoes in the pot to thicken soup
Step 6: Finish the Chowder
- Add chopped clams and crispy bacon back to pot
- Cook for 3-4 minutes
- Reduce heat to low
- Slowly stir in heavy cream
- Heat for 5 minutes (don’t boil)
- Season with salt and pepper to taste
- Remove bay leaves
Step 7: Prepare Bread Bowls
- Cut tops off sourdough loaves (1 inch down)
- Pull out soft bread from inside, leaving 1/2 inch walls
- Optional: Brush inside with melted butter and bake at 350°F for 5 minutes
Step 8: Serve
- Place bread bowls on plates
- Ladle hot chowder into each bowl
- Garnish with fresh chopped parsley
- Serve immediately
Notes
Put It All Together
Put each bread bowl on a plate. Grab a big ladle and fill each bowl with hot chowder. Fill them up good – we’re not being stingy here!
Chop up some fresh parsley and sprinkle it on top. It looks pretty and tastes fresh.
You can put those bread tops back on at an angle if you want. Makes it look fancy.
Things That’ll Help You Out
Don’t rush the onions. Let them cook slowly and get soft. This builds tons of flavor.
Use good potatoes. Yukon gold potatoes are the best for this. They get creamy and stay in chunks.
Keep it gentle after adding cream. High heat can make cream split and look gross. Keep it on low.
Get good bread. You’re eating the bowl, so make it tasty bread. Stale or cheap bread will get mushy and fall apart.
Taste as you go. Everyone likes different amounts of salt and pepper. Taste it and add what you like.
Can You Make It Ahead?
Yeah! Make the whole soup but stop before you add the cream. Let it cool down and put it in the fridge. It’ll keep for a day or two.
When you want to eat it, heat it back up slowly on the stove, then add the cream and you’re good to go.
Leftovers will keep in the fridge for 3-4 days. Just heat them up gently when you want more. If it’s too thick, add a splash of milk.
Don’t freeze this soup though. Cream doesn’t freeze well. It gets grainy and weird when you thaw it.
What to Serve With Clam Chowder
Salads:
- Fresh garden salad with lemon vinaigrette
- Classic Caesar salad
- Cucumber and tomato salad
- Coleslaw (creamy or vinegar-based)
- Arugula salad with parmesan
Sides:
- Oyster crackers or saltine crackers
- Garlic bread sticks
- Cornbread muffins
- Dinner rolls
- Grilled cheese sandwiches (for kids)
Vegetables:
- Steamed green beans
- Roasted asparagus
- Grilled corn on the cob
- Sautéed spinach with garlic
Beverages:
- Fresh lemonade
- Iced tea (sweetened or unsweetened)
- Sparkling water with lemon or lime
- Fresh fruit juice
- Hot coffee or tea
Desserts:
Why This Recipe Rocks
Look, chowder is one of those things that sounds complicated but really isn’t. You’re just cooking bacon, softening some vegetables, adding liquid, throwing in potatoes, and finishing with cream. That’s it. Anyone can do that.
The bread bowl makes it fun. Kids get excited about it. Guests think you’re fancy. And at the end, when you’re tearing off pieces of soup-soaked bread and eating them? That’s the best part.
This is the kind of food that makes you feel good. It’s warm and filling and delicious. On a cold day, there’s nothing better.
The clams give you that taste of the ocean. The bacon adds a smoky thing going on. The potatoes make it hearty. The cream makes it smooth and rich. Everything just works together.
Frequently Asked Questions (FAQs)
Q: Can I make this without bacon?
A: Yes! Use 3 extra tablespoons of butter instead of bacon grease. You’ll lose the smoky flavor but it’ll still be delicious. You can also add a tiny bit of smoked paprika for that smoky taste.
Q: What if I can’t find Yukon gold potatoes?
A: Use red potatoes or regular white potatoes. Avoid russets (baking potatoes) as they break down too much and make the soup gummy.
Q: Can I use half-and-half instead of heavy cream?
A: Yes, but the chowder will be less thick and rich. For best results, stick with heavy cream or use at least a 50/50 mix of cream and half-and-half.
Q: What’s the difference between clam juice and clam broth?
A: They’re basically the same thing. Clam juice is the liquid from cooked clams. You can buy bottled clam juice in most grocery stores near the canned seafood
Q: How do I know when fresh clams are cooked?
A: Fresh clams are done when their shells open up. This usually takes 8-10 minutes of steaming. Throw away any clams that don’t open – they’re not safe to eat.
Q: Why is my chowder too thin?
A: You might need to cook it longer to reduce the liquid, or mash more potatoes to thicken it naturally. You can also make a small paste of 1 tablespoon flour mixed with 2 tablespoons cold water and stir it in, then simmer for 5 more minutes.
Q: My cream curdled! What happened?
A: The heat was too high. Cream should never boil. Always add cream on low heat and just warm it through. If it does curdle, blend the soup with an immersion blender – it won’t fix it completely but helps.
Q: What can I use instead of sourdough bread bowls?
A: Any round crusty bread works – regular white bread bowls, whole wheat, or even pumpernickel. You can also just serve the chowder in regular bowls with crusty bread on the side.
Q: Can I use milk instead of cream?
A: You can, but whole milk is better than low-fat. The chowder won’t be as rich and creamy. If using milk, add 2 tablespoons of extra butter for richness.
Q: I don’t have fresh thyme. What else can I use?
A: Dried thyme works fine (use half the amount). In a pinch, you could use a bay leaf only, or add a tiny bit of dried oregano or Italian seasoning.
Q: Can I prepare this ahead for a party?
A: Yes! Make it up to the point before adding cream. Cool and refrigerate for up to 2 days. When ready to serve, reheat gently and then add the cream.
Q: Do I have to use bread bowls?
A: Not at all! Bread bowls are fun and impressive, but regular soup bowls work perfectly fine. Serve with crusty bread on the side for dipping.
Q: My bacon burned. What do I do?
A: Start over with new bacon and use medium heat, not high. Watch it carefully and stir often.
Q: The chowder tastes bland. What’s missing?
A: Needs more salt probably! Cream and potatoes need good seasoning. Add salt bit by bit and taste. Also check that you didn’t forget the bay leaves and thyme – they add lots of flavor.
Q: My bread bowls got soggy too fast!
A: The walls might have been too thin, or the bread was too soft. Use day-old bread with a thick crust. Toast the inside with butter to create a barrier. Serve the soup right away – don’t let filled bread bowls sit.
One More Thing
Don’t be scared of this recipe. I know it looks long, but that’s just because I’m explaining every single step. The actual cooking part is pretty straightforward.
Chop stuff. Cook stuff. Add liquid. Add cream. Done.
You’ve totally got this. And when you’re sitting there with your bread bowl full of hot, creamy chowder, with bacon and clams in every spoonful, you’re going to be so glad you made it.
So what are you waiting for? Go grab those ingredients and let’s make some chowder!
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