Clam Chowder in a Sourdough Bread Bowl
A creamy, hearty New England clam chowder loaded with tender clams and potatoes, served in a crusty sourdough bread bowl. The ultimate comfort food, perfect for a chilly day, bringing a taste of the East Coast to your kitchen.
For 4 servings
5 steps. 35 minutes total.
- 1
Step 1
- a.Prepare the Sourdough Bread Bowls
- b.Preheat your oven to 350°F (175°C).
- c.Slice off the top 1-inch of each sourdough loaf to create a 'lid'.
- d.Carefully scoop out the soft bread from the center of each loaf, leaving a 1-inch thick wall all around.
- e.Place the hollowed-out bowls and their lids on a baking sheet. Brush the insides with a little melted butter if desired.
- f.Bake for 10-12 minutes, or until lightly toasted and firm. This prevents them from getting soggy. Set aside.
- 2
Step 2
- a.Cook Bacon and Sauté Aromatics
- b.In a large pot or Dutch oven, cook the chopped bacon over medium heat for 6-8 minutes until crisp.
- c.Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of rendered fat in the pot.
- d.Add the butter to the pot and let it melt. Add the chopped onion and celery and sauté for 5-7 minutes until softened and translucent.
- 3
Step 3
- a.Create the Chowder Base and Cook Potatoes
- b.Sprinkle the all-purpose flour over the sautéed vegetables. Stir constantly for 1-2 minutes to cook out the raw flour taste, creating a roux.
- c.Slowly whisk in the bottled clam juice, followed by the whole milk, ensuring no lumps form.
- d.Bring the mixture to a gentle simmer. Add the diced potatoes and stir to combine.
- e.Reduce the heat to medium-low, cover the pot, and let it simmer for 15-20 minutes, or until the potatoes are easily pierced with a fork.
- 4
Step 4
- a.Finish the Chowder
- b.Reduce the heat to low. Stir in the heavy cream, the drained chopped clams, and most of the cooked bacon (reserving some for garnish).
- c.Gently heat the chowder for 3-5 minutes until warmed through. Do not allow it to boil, as this can make the clams tough and cause the cream to separate.
- d.Remove the pot from the heat. Stir in the fresh thyme, salt, and freshly ground black pepper.
- e.Taste and adjust the seasoning as needed. Let the chowder rest for 5 minutes for the flavors to meld.
- 5
Step 5
- a.Serve in Bread Bowls
- b.Carefully ladle the hot clam chowder into the toasted sourdough bread bowls.
- c.Garnish each bowl with the reserved crispy bacon and a sprinkle of fresh parsley.
- d.Place the toasted bread 'lids' on top or alongside the bowls. Serve immediately with the scooped-out bread pieces for dipping.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a thicker chowder, mash a few cooked potato cubes against the side of the pot with a spoon before adding the cream.
- 2Be careful not to overcook the clams. Add them at the very end and just heat them through to prevent them from becoming rubbery.
- 3Toasting the bread bowls is a crucial step to prevent them from getting soggy too quickly.
- 4For a more traditional New England flavor, you can use salt pork instead of bacon.
- 5If using fresh clams, steam them separately, chop the meat, and use the flavourful steaming liquid in place of some of the bottled clam juice.
- 6Let the chowder rest for 10-15 minutes off the heat before serving to allow the flavors to meld together and the soup to thicken slightly.
Adapt it for your goals.
Spicy Kick
Add 1/4 teaspoon of red pepper flakes along with the onions and celery, or serve with a dash of your favorite hot sauce.
Herbaceous TwistHerbaceous Twist
Incorporate other fresh herbs like dill or chives along with the parsley at the end for a brighter flavor profile.
Corn and Clam ChowderCorn and Clam Chowder
Add 1 cup of fresh or frozen corn kernels along with the potatoes for extra sweetness and texture.
Lighter VersionLighter Version
For a less rich chowder, substitute the heavy cream with half-and-half or evaporated milk.
Why this is on our healthy list.
Excellent Source of Iron
Clams are packed with iron, a mineral crucial for producing hemoglobin, which carries oxygen in the blood. A healthy iron intake helps prevent anemia and boosts energy levels.
Rich in Lean Protein
The clams in this chowder provide a significant amount of high-quality, lean protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
High in Vitamin B12
Clams are one of the best natural sources of Vitamin B12, a vital nutrient for nerve function, red blood cell formation, and DNA synthesis.
Provides Sustained Energy
The potatoes and sourdough bread bowl offer complex carbohydrates, which the body digests slowly, providing a steady and sustained release of energy.
Frequently asked questions
A single serving, including the bread bowl, contains approximately 800-950 calories, depending on the size of the bread bowl and the exact amount of cream and bacon used. It is a very hearty and calorie-dense meal.