Looking for the ultimate comforting meal? This Creamy Clam Chowder in a Sourdough Bread Bowl combines rich, seafood flavors with the perfect presentation. Serve this dish at family dinners or for entertaining guests—it’s always a hit!
Our family loves to serve this soup with an Arugula Salad with Lemon Vinaigrette for a balanced meal.
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Clam chowder bread bowls are a visually stunning way to enjoy the classic New England-style clam chowder. The creamy soup, made with clams, potatoes, and bacon, is served inside hollowed-out sourdough bread bowls. This enhances the flavor with the tang of sourdough and eliminates the need for extra dishes, making it both delicious and practical.
If you like this recipe, you may also love our Easy Steamed Littleneck Clams in White Wine.
Why We Love This Recipe
- Comforting and Hearty: Perfect for cold nights or when you crave something indulgent.
- Family-Friendly: Fun to eat and easy to serve, making it great for kids and adults.
- Presentation: Sourdough bread bowls enhance the meal for guests and entertaining.
- One-Pot Preparation: The chowder is made in one pot, simplifying cleanup.
Ingredients
- Thick-Cut Smoked Bacon: Adds a smoky, savory depth to the soup.
- Clams and Clam Juice: Frozen and canned clams provide a briny, fresh-from-the-sea flavor.
- Yukon Gold Potatoes: Creamy and buttery, these potatoes are ideal for chowder.
- Sourdough Bread Bowls: The perfect edible vessel for serving chowder.
- Whole Milk, Flour, and Heavy Cream: Create the rich, creamy base.
- Onion, Celery, and Garlic: Aromatics that build a flavorful foundation.
- Fresh Thyme and Bay Leaf: Add subtle herbal notes to the chowder.
- Dry White Wine: Optional, but deglazes the pot and enhances the savory flavor.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Clam Juice: Replace with seafood or chicken broth if needed.
- Heavy Cream: Use half-and-half for a lighter option.
- Sourdough Bread Bowls: Substitute with rustic whole-grain or white bread loaves.
How to Make Creamy Clam Chowder in a Sourdough Bread Bowl
STEP ONE: Prepare the Bacon and Aromatics
In a large Dutch oven, cook diced bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add butter to the pot with the bacon fat. Stir in the onion and celery. Sauté for 3-4 minutes, or until softened. Add the garlic during the last minute of cooking and stir until fragrant.
STEP TWO: Build the Base
Add the white wine (if using) to deglaze the pot, scraping up any browned bits. Let it cook for 1 minute. Sprinkle the flour over the vegetables and stir well to form a roux. Cook for 1-2 minutes, stirring constantly.
Gradually whisk in the clam juice (including liquid from the canned clams), ensuring there are no lumps. Add the milk and cream, whisking to combine.
STEP THREE: Add Potatoes and Simmer
Add diced potatoes, thyme, bay leaf, and a pinch of salt and pepper. Bring to a simmer and cook for 15-20 minutes until potatoes are tender.
STEP FOUR: Finish with Clams and Serve
Gently fold in the clams and simmer for an additional 5 minutes. Adjust seasoning to taste.
Meanwhile, bake the sourdough bread bowls at 425°F for 3-5 minutes to crisp slightly.
Ladle chowder into the bread bowls, top with crispy bacon, and garnish with fresh parsley. Serve immediately.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Use fresh sourdough bread bowls for the best texture. Baking them briefly helps prevent sogginess.
✔️ DO Mash a few potatoes with a fork or potato masher before adding the clams if you prefer a thicker texture.
Storage
Store leftover clam chowder in an airtight container in the fridge for up to 3 days, keeping bread bowls separate to prevent sogginess. To freeze, let the chowder cool completely, then store it in airtight containers for up to 3 months. Cream-based soups may separate when thawed, so stir well while reheating to restore consistency.
Recipe FAQs
Yes, you can freeze cream-based recipes, but the texture may separate when thawed. To fix this, stir thoroughly while reheating or add fresh cream after thawing for a smoother consistency.
Yes, canned clams are a convenient option and work well in chowder. Use the canned clam juice for added flavor, but adjust the seasoning to taste.
Reheat on low heat in a saucepan or skillet, stirring frequently to prevent separation or overcooking. For cream-based recipes, adding a splash of broth or cream during reheating can help restore the texture.
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📖 Recipe
Creamy Clam Chowder in a Sourdough Bread Bowl Recipe
Equipment
- Dutch oven
- Wooden spoon
- Whisk
- Baking sheet
Ingredients
- 6 slices thick-cut smoked bacon diced
- 2 6.5-ounce cans clams, drained (reserve the liquid)
- 1 pound frozen chopped sea clams thawed, drained, and rinsed
- 2 8-ounce bottles clam juice plus ½ cup liquid from the canned clams
- 1 pound Yukon Gold potatoes peeled and diced
- 1 medium yellow onion finely chopped
- 2 celery stalks finely diced
- 2 cloves garlic minced
- 3 tablespoons unsalted butter
- ¼ cup flour
- ¼ cup dry white wine optional, for deglazing
- 2 cups whole milk
- 1 cup heavy cream
- 2 sprigs fresh thyme or 1 teaspoon dried thyme
- 1 bay leaf
- ½ teaspoon Old Bay seasoning
- 1 teaspoon kosher salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- 6 sourdough bread bowls tops cut off and centers hollowed out
- chopped fresh parsley for garnish (optional)
- fresh lemon juice for serving (optional)
Instructions
- In a large pot or Dutch oven, cook diced bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving about 2 tablespoons of rendered fat in the pot.
- Add butter to the pot with the bacon fat. Stir in the onion and celery. Sauté for 3-4 minutes, or until softened. Add the garlic during the last minute of cooking and stir until fragrant.
- Add the white wine (if using) to deglaze the pot, scraping up any browned bits. Let it cook for 1 minute. Sprinkle the flour over the vegetables and stir well to form a roux. Cook for 1-2 minutes, stirring constantly.
- Gradually whisk in the clam juice (including liquid from the canned clams), ensuring there are no lumps. Add the milk and cream, whisking to combine.
- Stir in the diced Yukon Gold potatoes, thyme, bay leaf, Old Bay seasoning (if using), and a pinch of salt and pepper. Bring the mixture to a simmer over medium heat. Cook for 15-20 minutes, or until the potatoes are tender.
- Gently fold in the fresh thawed clams and canned clams. Simmer for an additional 5 minutes to warm through. Taste and adjust seasoning with more salt and pepper if needed.
- While the chowder simmers, preheat the oven to 425°F (218°C). Place hollowed-out sourdough bread bowls on a baking sheet and bake for 3-5 minutes, or until slightly crispy.
- Ladle the hot clam chowder into the bread bowls. Top with crispy bacon and chopped parsley, and serve with a splash of fresh lemon juice if desired.
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Notes
- Clam Juice: Replace with seafood or chicken broth if needed.
- Heavy Cream: Use half-and-half for a lighter option.
- Sourdough Bread Bowls: Substitute with rustic whole-grain or white bread loaves.
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