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Irresistible Clam Chowder in Sourdough Bread Bowl

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A creamy, hearty clam chowder served in a crusty sourdough bread bowl, loaded with tender clams, smoky bacon, and potatoes. Perfect for cozy meals and casual gatherings.

Ingredients

Scale
  • 4 slices bacon, chopped
  • 1 medium onion, finely chopped
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 3 cups chicken broth or clam juice
  • 1 cup heavy cream
  • 2 medium Yukon Gold potatoes, peeled and diced
  • 4 small-to-medium sourdough bread bowls
  • 2 tablespoons butter
  • 1 teaspoon fresh thyme (optional)
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish
  • Fresh clams or canned clams (about 10-12 oz canned or 1 lb fresh littlenecks)

Instructions

  1. Preheat oven to 350°F (175°C). Cut off tops of sourdough loaves and scoop out soft interior, leaving about 1-inch thick shell. Save bread chunks for dipping. Place bread bowls and tops on baking sheet and toast for 10 minutes until slightly crisp.
  2. In a large pot or Dutch oven over medium heat, cook chopped bacon for 6-8 minutes until crisp. Remove bacon bits with slotted spoon and set aside, leaving bacon fat in pot.
  3. Add butter to bacon fat, then sauté onion, celery, and garlic for 5-7 minutes until soft and translucent, stirring occasionally.
  4. Sprinkle flour over vegetables and stir constantly for 2-3 minutes to cook out raw flour taste and form a roux.
  5. Slowly pour in chicken broth or clam juice while stirring to avoid lumps. Add diced potatoes and fresh thyme. Bring to gentle boil, then reduce heat and simmer for 15 minutes until potatoes are tender.
  6. Stir in clams (with juice if canned), heavy cream, and cooked bacon bits. Heat gently for 5 minutes without boiling. Season with salt and pepper to taste.
  7. Remove thyme sprigs if used. For smoother texture, optionally blend a portion of chowder with immersion blender before adding clams.
  8. Ladle hot chowder into toasted sourdough bread bowls. Garnish with fresh parsley and serve with bread tops for dipping.

Notes

Do not rush cooking the roux to avoid raw flour taste. Add cream on low heat to prevent curdling. Toast bread bowls to prevent sogginess. Use canned clams for convenience or fresh clams steamed and chopped for extra flavor. Save scooped bread for dipping. For dairy-free, substitute heavy cream with coconut cream and butter with dairy-free alternative. Gluten-free flour and bread can be used to make recipe gluten-free.

Nutrition

Keywords: clam chowder, sourdough bread bowl, creamy soup, seafood chowder, comfort food, easy clam chowder, bacon chowder

Find it online: https://tessierecipes.com/irresistible-clam-chowder-in-sourdough-bread-bowl-easy-homemade-recipe/