Thick & Creamy Clam Chowder in Sourdough Bread Bowl Recipe
Learn to make rich, creamy clam chowder served in a toasted sourdough bread bowl—perfectly comforting, flavorful, and ideal for cozy meals or impressing guests!
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
Make Ahead: Prepare soup without cream, refrigerate up to 2 days. Add cream when reheating. - Storage: Keep leftovers in fridge for 3-4 days. Reheat gently on stovetop.
Don't Freeze: Cream-based soups don't freeze well.
Potato Choice: Yukon gold potatoes work best - they're creamy but hold their shape. Thickening Tip: Mashing some potatoes naturally thickens the chowder without adding more flour.