Creamy Clam Chowder in a Sourdough Bread Bowl Recipe
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.
Servings: 6
Calories: 434kcal
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
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.
Nutrition
Calories: 434kcal | Carbohydrates: 26g | Protein: 11g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 88mg | Sodium: 595mg | Potassium: 581mg | Fiber: 2g | Sugar: 7g | Vitamin A: 964IU | Vitamin C: 17mg | Calcium: 155mg | Iron: 1mg
