Thick & Creamy Clam Chowder in Sourdough Bread Bowl Recipe

🧑‍🍳 Ingredients and Cooking Method: Thick & Creamy Clam Chowder in Sourdough Bread Bowl

📝 Ingredients (Serves 4–6)

For the Clam Chowder:

• Fresh clams – 1.5 lbs (or canned clams – 2 cups, drained with juice reserved)
• Unsalted butter – 4 tablespoons
• Yellow onion (finely chopped) – 1 large
• Celery (chopped) – 2 stalks
• Garlic (minced) – 3 cloves
• All-purpose flour – 1/4 cup
• Russet potatoes (peeled and diced) – 2 large
• Clam juice – 2 cups (or juice from canned clams)
• Chicken broth – 1 cup
• Bay leaf – 1
• Thyme (dried or fresh) – 1/2 teaspoon
• Heavy cream – 1 1/2 cups
• Whole milk – 1 cup
• Cooked bacon bits (optional) – 1/2 cup
• Salt and black pepper – to taste
• Chopped parsley – 2 tablespoons (for garnish)

For the Sourdough Bread Bowls:

• Sourdough boules (round loaves) – 4 small or 2 large
• Olive oil or melted butter – for brushing

🔥 Cooking Instructions (Step-by-Step)

Step 1: Prepare the Bread Bowls

1. Preheat oven to 375°F (190°C).
2. Cut a circle out of the top of each sourdough loaf (like a lid).
3. Hollow out the inside with your hands or a spoon, leaving about 1-inch thick walls.
4. Brush inside lightly with olive oil or butter.
5. Bake the bread bowls and lids for 8–10 minutes. This helps prevent sogginess.

Step 2: Make the Chowder Base

1. In a large soup pot, melt the butter over medium heat.
2. Add chopped onion and celery. Sauté for 5–7 minutes until translucent.
3. Add garlic and cook for another minute, stirring often.

Step 3: Thicken with a Roux

1. Sprinkle flour over the vegetables and stir continuously for 2–3 minutes to make a light roux.
2. Slowly whisk in clam juice and chicken broth until smooth.
3. Add diced potatoes, bay leaf, thyme, salt, and pepper.

Step 4: Simmer the Soup

1. Bring the mixture to a gentle boil, then reduce heat to low.
2. Simmer for 15–20 minutes until the potatoes are tender.

Step 5: Add Clams, Cream, and Milk

1. Stir in the chopped clams, milk, and heavy cream.
2. Cook on low heat for 10 minutes, making sure not to boil.
3. Remove the bay leaf. Add more seasoning if needed.

Step 6: Assemble and Serve

1. Ladle the hot chowder into the prepared bread bowls.
2. Garnish with bacon bits and parsley.
3. Serve with the bread lids on the side for dipping.

👨‍🍳 Tips:

• Keep extra chowder warm in a slow cooker for seconds.
• For a thicker soup, mash a few potatoes into the base before adding cream.
• Want a seafood boost? Add shrimp or crab along with the clams.

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