Creamy Clam Chowder in a Sourdough Bread Bowl

Creamy Clam Chowder in a Sourdough Bread Bowl is a comforting clam chowder recipe that delivers rich coastal flavor, creamy texture, and a cozy bread bowl presentation perfect for chilly evenings or casual entertaining. Smoky bacon, tender potatoes, and sweet clams simmer together in a creamy broth on the stovetop before being ladled into toasted sourdough bowls for a hearty seafood dinner.

If you like this recipe, you may also love our Easy Steamed Littleneck Clams in White Wine or our Linguine Nero di Seppia with Clams.

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.

Key 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.

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.

Creamy Clam Chowder in a Sourdough Bread Bowl FAQs

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📖 Recipe

Creamy Clam Chowder in a Sourdough Bread Bowl Recipe

Jami Powell

Creamy Clam Chowder in a Sourdough Bread Bowl is a comforting clam chowder recipe that delivers rich coastal flavor, creamy texture, and a cozy bread bowl presentation perfect for chilly evenings or casual entertaining. Smoky bacon, tender potatoes, and sweet clams simmer together in a creamy broth on the stovetop before being ladled into toasted sourdough bowls for a hearty seafood dinner.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

1x2x3x

Course seafood, Soup

Cuisine American

Servings 6

Calories 434 kcal

Equipment

• ▢
  Dutch oven
• ▢
  Wooden spoon
• ▢
  Whisk
• ▢
  Baking sheet

Ingredients

  

1x2x3x

• ▢ 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

Cooking Notes:

Render the bacon first and use that fat to sauté the vegetables for deeper flavor. Whisk the liquid into the roux slowly to keep the chowder smooth.

Tips for Best Results

• Cook the bacon until crisp before adding vegetables to build the base flavor.
• Whisk the clam juice gradually into the roux to prevent lumps.
• Add the clams at the end so they stay tender rather than rubbery.
• Keep the chowder at a gentle simmer instead of boiling to keep the cream smooth.

How to Know It’s Ready:

The potatoes should be fork-tender and the chowder will thicken enough to lightly coat a spoon.

Nutrition

Calories: 434kcalCarbohydrates: 26gProtein: 11gFat: 32gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 88mgSodium: 595mgPotassium: 581mgFiber: 2gSugar: 7gVitamin A: 964IUVitamin C: 17mgCalcium: 155mgIron: 1mg

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