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!
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.
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.
If you like this soup recipe, you may also love our Classic Corn Chowder or our Seafood Bisque.
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What Ingredients Will You Need?
- 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.
Note: Refer to the recipe card below for exact quantities.
Instructions
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.
What Are Some Good Substitutions?
- 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 Can You Change This Recipe Up?
- Kid-Friendly: Skip the wine and reduce pepper for a milder flavor.
How Should You Store This?
Store leftover chowder in an airtight container for up to 3 days.
Store bread bowls separately to prevent sogginess.
Freezing Instructions: Cool completely, store in airtight containers, and freeze for up to 3 months. (Note: Cream-based components may separate slightly when thawed; stir well during reheating to restore consistency).
Note: Refer to Top Tips below for more storage and reheating tips.
What Are Some Expert Tips?
Use fresh sourdough bread bowls for the best texture. Baking them briefly helps prevent sogginess.
If you prefer a thicker chowder, mash a few potatoes with a fork or potato masher before adding the clams.
The chowder can be made a day ahead and reheated gently over low heat. Assemble in bread bowls just before serving.
To reheat, warm the chowder gently over low heat, stirring occasionally.
More Recipes You'll Love ♥️
Have Leftover Ingredients?
- Add extra clams to Spaghetti Nero di Seppia with Clams or other seafood pasta dishes.
- Use clam juice to enhance the flavor of seafood bisque.
- Incorporate bacon into breakfast quiche or these Bacon and Gruyere Egg Bites.
Need Something To Pair This With?
- Serve with a crisp white wine to complement the seafood.
- Pair with sparkling water for a refreshing, light option.
- Enjoy alongside an Arugula Salad with Lemon Vinaigrette for a balanced meal.
In The Mood For a Similar Dish?
- Easy Steamed Littleneck Clams in White Wine
- Creamy Seafood Bisque
- Classic Corn Chowder
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FAQ
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.
📖 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.
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.
Nutrition
This Creamy Clam Chowder in a Sourdough Bread Bowl is the ultimate comfort food for any occasion. Rich, hearty, and visually stunning, it’s perfect for family dinners, weeknight meals, or entertaining guests.
Try this recipe today and let us know how it turned out in the comments below!
Important Food Safety Tips
Use fresh clams and refrigerate any leftovers promptly. Avoid letting the chowder sit out for more than 2 hours.
- Create a clean work area.
- Wash hands after touching raw meat or seafood.
- Rinse fresh produce thoroughly.
- Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
- Do not leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with a high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
See more guidelines at USDA.gov.
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