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Cozy New England Clam Chowder Recipe in Sourdough Bread Bowl

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A soul-warming, creamy New England clam chowder served in crusty sourdough bread bowls, perfect for cozy gatherings and chilly days.

Ingredients

  • Fresh clams (about 2 pounds, cleaned and scrubbed) or 2 cans (6.5 oz each) of chopped clams with juice (fresh preferred for best flavor)
  • Bacon (4 slices, chopped)
  • Unsalted butter (4 tablespoons)
  • Yellow onion (1 medium, finely diced)
  • Celery stalks (2, finely diced)
  • Garlic cloves (2, minced)
  • All-purpose flour (1/4 cup)
  • Chicken broth (3 cups / 24 fl oz)
  • Heavy cream (1 cup / 8 fl oz)
  • Potatoes (2 medium, peeled and diced)
  • Fresh thyme (1 teaspoon) or dried thyme (1/2 teaspoon)
  • Bay leaf (1)
  • Salt and freshly ground black pepper to taste
  • Sourdough bread bowls (4 small to medium-sized)

Instructions

  1. Prepare the clams: If using fresh clams, scrub them thoroughly under cold running water to remove grit. Place them in a large pot with 1 cup of water, cover, and steam over medium heat until all clams open (about 6-8 minutes). Discard any unopened clams. Remove clams from shells and chop roughly. Reserve the clam juice by straining it through a fine-mesh sieve to remove sand or debris.
  2. Cook the bacon: In your heavy-bottomed pot, cook the chopped bacon over medium heat until crispy (about 6 minutes). Use a slotted spoon to remove bacon bits and set them aside, leaving the rendered fat in the pot.
  3. Sauté aromatics: Add butter to the bacon fat and melt over medium heat. Stir in diced onion, celery, and garlic. Cook until softened and fragrant, about 5 minutes.
  4. Make the roux: Sprinkle the flour over the softened veggies and stir constantly for 2 minutes.
  5. Add liquids: Slowly whisk in the chicken broth, reserved clam juice, and heavy cream. Bring the mixture to a gentle simmer.
  6. Cook the potatoes: Add diced potatoes, thyme, and bay leaf to the pot. Simmer uncovered for about 15-20 minutes, or until potatoes are tender.
  7. Add clams and bacon: Stir in the chopped clams and crispy bacon bits. Heat through for 3-5 minutes without boiling vigorously.
  8. Season and finish: Remove the bay leaf. Taste and adjust salt and pepper as needed. Add a splash of broth or cream if chowder is too thick.
  9. Prepare bread bowls: Cut the tops off sourdough loaves and hollow out the insides, leaving about a 1-inch thick shell. Warm in a 350°F oven for 5 minutes if desired.
  10. Serve: Ladle hot chowder into each bread bowl and serve immediately.

Notes

Use fresh clams for best flavor. Avoid boiling chowder vigorously after adding cream to prevent curdling. Hollow bread bowls leaving a 1-inch shell and warm briefly to prevent sogginess. Reserve clam juice for added flavor. Bacon fat adds smoky depth when sautéing vegetables. For gluten-free, use gluten-free flour and bread alternatives. For dairy-free, substitute heavy cream with coconut milk.

Nutrition

Keywords: clam chowder, New England clam chowder, sourdough bread bowl, comfort food, seafood soup, creamy chowder, bacon, clam recipe

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