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Creamy New England Clam Chowder in Sourdough Bread Bowl

New England clam chowder in sourdough bread bowl - featured image
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A rich and creamy New England clam chowder served in a crusty sourdough bread bowl, combining smoky bacon, tender clams, and hearty potatoes for a cozy and satisfying meal.

Ingredients

Scale
  • 1 pound littleneck clams (fresh) or canned clams (drained, reserve juice)
  • 4 strips bacon, diced
  • 1 medium yellow onion, finely chopped
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 medium russet potatoes, peeled and diced into 1/2-inch cubes
  • 3 tablespoons all-purpose flour
  • 3 cups chicken broth (low sodium)
  • 1 1/2 cups heavy cream
  • 3 tablespoons unsalted butter
  • 2 teaspoons fresh thyme, chopped (or 1 teaspoon dried)
  • 1 bay leaf
  • Salt and pepper to taste
  • 4 small round sourdough bread loaves, crusty

Instructions

  1. Prepare the bread bowls: Using a serrated knife, slice off the tops of the sourdough loaves (about 1 to 1.5 inches from the top). Hollow out the interior, leaving about a 1/2-inch thick shell to hold the chowder. Set aside.
  2. Cook the bacon: In a large pot or Dutch oven, cook diced bacon over medium heat until crisp, about 6 to 8 minutes. Remove with a slotted spoon and drain on paper towels, leaving the rendered fat in the pot.
  3. Sauté aromatics: Add butter to the bacon fat in the pot. Once melted, add chopped onion, celery, and garlic. Cook over medium heat until softened and translucent, about 5 minutes, stirring often to avoid browning.
  4. Add potatoes and herbs: Toss in diced potatoes, fresh thyme, and the bay leaf. Stir to coat everything in butter and aromatics.
  5. Make the roux: Sprinkle flour over the mixture and stir constantly for 2 minutes to cook out the raw flour taste and start thickening the chowder.
  6. Add liquids: Slowly pour in chicken broth while stirring to avoid lumps. Bring to a gentle simmer and cook until potatoes are tender, about 12-15 minutes.
  7. Add clams and cream: Stir in clams (with their juice if canned), heavy cream, and cooked bacon. Heat gently—do not boil—to prevent cream from curdling. Simmer for 5 more minutes to meld flavors.
  8. Season and finish: Remove bay leaf. Taste and season with salt and freshly ground black pepper as needed. If chowder is too thick, add a splash more broth or cream to reach desired consistency.
  9. Serve: Ladle hot chowder into prepared sourdough bread bowls and replace the tops. Serve immediately for best texture.

Notes

To prevent the bread bowl from getting soggy too fast, hollow with about a 1/2-inch thick shell and optionally toast in a 350°F oven for 5-7 minutes before filling. Keep heat moderate when adding cream to avoid curdling. If potatoes aren’t tender enough, cook a few minutes longer but avoid overcooking. Fresh clams are best but canned clams with juice are a convenient alternative. For dairy-free, substitute heavy cream with canned coconut milk. For gluten-free, use gluten-free flour and serve chowder in a bowl with gluten-free bread on the side.

Nutrition

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

Find it online: https://eliplate.com/creamy-new-england-clam-chowder-in-sourdough-bread-bowl-recipe-easy-and-delicious/