Clam Chowder in a Sourdough Bread Bowl

Instructions

1. 1

   Prepare the Sourdough Bread Bowls

   • Preheat your oven to 350°F (175°C).
   • Slice off the top 1-inch of each sourdough loaf to create a 'lid'.
   • Carefully scoop out the soft bread from the center of each loaf, leaving a 1-inch thick wall all around.
   • Place the hollowed-out bowls and their lids on a baking sheet. Brush the insides with a little melted butter if desired.
   • Bake for 10-12 minutes, or until lightly toasted and firm. This prevents them from getting soggy. Set aside.
2. 2

   Cook Bacon and Sauté Aromatics

   • In a large pot or Dutch oven, cook the chopped bacon over medium heat for 6-8 minutes until crisp.
   • Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of rendered fat in the pot.
   • Add the butter to the pot and let it melt. Add the chopped onion and celery and sauté for 5-7 minutes until softened and translucent.
3. 3

   Create the Chowder Base and Cook Potatoes

   • Sprinkle the all-purpose flour over the sautéed vegetables. Stir constantly for 1-2 minutes to cook out the raw flour taste, creating a roux.
   • Slowly whisk in the bottled clam juice, followed by the whole milk, ensuring no lumps form.
   • Bring the mixture to a gentle simmer. Add the diced potatoes and stir to combine.
   • Reduce the heat to medium-low, cover the pot, and let it simmer for 15-20 minutes, or until the potatoes are easily pierced with a fork.
4. 4

   Finish the Chowder

   • Reduce the heat to low. Stir in the heavy cream, the drained chopped clams, and most of the cooked bacon (reserving some for garnish).
   • Gently heat the chowder for 3-5 minutes until warmed through. Do not allow it to boil, as this can make the clams tough and cause the cream to separate.
   • Remove the pot from the heat. Stir in the fresh thyme, salt, and freshly ground black pepper.
   • Taste and adjust the seasoning as needed. Let the chowder rest for 5 minutes for the flavors to meld.
5. 5

   Serve in Bread Bowls

   • Carefully ladle the hot clam chowder into the toasted sourdough bread bowls.
   • Garnish each bowl with the reserved crispy bacon and a sprinkle of fresh parsley.
   • Place the toasted bread 'lids' on top or alongside the bowls. Serve immediately with the scooped-out bread pieces for dipping.