Creamy Clam Chowder in Sourdough (Printable)
Rich New England-style clam chowder brimming with tender clams, potatoes, and bacon, served in a warm sourdough bread bowl.
# Ingredient List:
→ Seafood
01 - 2 cups chopped canned clams, drained, juice reserved
→ Vegetables
02 - 2 medium russet potatoes, peeled and diced
03 - 1 medium yellow onion, finely chopped
04 - 2 celery stalks, finely chopped
05 - 1 small carrot, finely diced
06 - 2 cloves garlic, minced
→ Meats
07 - 4 slices bacon, diced
→ Dairy
08 - 2 cups whole milk
09 - 1 cup heavy cream
10 - 2 tablespoons unsalted butter
→ Liquids
11 - 1 cup bottled clam juice plus reserved juice from canned clams
→ Pantry
12 - 1/4 cup all-purpose flour
13 - Salt and freshly ground black pepper to taste
14 - 1/2 teaspoon dried thyme
15 - 1 bay leaf
→ Bread Bowl
16 - 4 small round sourdough bread loaves, approximately 6 inches diameter
# Steps:
01 - Cook diced bacon in a large heavy-bottomed pot over medium heat until crisp, approximately 5-7 minutes. Remove bacon using a slotted spoon and reserve. Retain rendered fat in pot.
02 - Add butter to bacon fat. Sauté chopped onion, celery, carrot, and minced garlic until vegetables soften, about 5 minutes, stirring occasionally.
03 - Sprinkle all-purpose flour over vegetables and stir continuously for 2 minutes, creating a paste-like roux that will thicken the chowder.
04 - Gradually whisk in reserved clam juice, bottled clam juice, whole milk, and heavy cream. Add diced potatoes, dried thyme, bay leaf, and seasoning with salt and pepper.
05 - Bring mixture to a gentle simmer. Cover and cook for 15-20 minutes, stirring occasionally, until potatoes are completely tender when pierced with a fork.
06 - Remove bay leaf from pot. Stir in reserved clams and cooked bacon. Simmer gently for 5 minutes without boiling. Adjust seasoning with salt and pepper as needed.
07 - Slice off tops from sourdough loaves and hollow out centers, leaving 1/2-inch thick shells. Warm bread bowls in a 350°F oven for 5 minutes if desired for enhanced texture.
08 - Ladle hot clam chowder into warm sourdough bread bowls. Serve immediately, garnishing with reserved bacon pieces or fresh chopped parsley if desired.
# Expert Advice:
01 -
- The contrast between the crispy sourdough crust and the velvety soup creates a textural magic that store bought versions never capture.
- This recipe strikes the perfect balance of smokiness from the bacon and brininess from the clams without either overwhelming the other.
02 -
- Never boil the chowder after adding the clams or theyll transform from tender morsels to rubbery disappointments.
- The bread bowls will eventually start soaking up the chowder, so dont prepare them until youre almost ready to serve.
03 -
- For an elevated version, simmer the empty clam shells in the broth briefly before straining them out, intensifying that authentic ocean flavor.
- A splash of dry sherry added just before serving brings a subtle complexity that makes guests wonder what your secret ingredient might be.