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A creamy, comforting New England classic. Tender clams and soft potatoes in a rich, savory broth, all served inside a crusty sourdough bread bowl. It's a hearty and satisfying meal in one.
For 4 servings
Prepare and Toast the Bread Bowls
Cook Bacon and Sauté Aromatics
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A creamy, comforting New England classic. Tender clams and soft potatoes in a rich, savory broth, all served inside a crusty sourdough bread bowl. It's a hearty and satisfying meal in one.
This new_england recipe takes 60 minutes to prepare and yields 4 servings. At 1304.67 calories per serving with 55.21g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Create the Chowder Base (Roux)
Simmer the Chowder
Finish and Serve
For a tomato-based version, omit the milk and heavy cream. Add a 14.5 oz can of diced tomatoes (undrained) along with the potatoes.
Add 1 cup of fresh or frozen corn kernels along with the potatoes for a touch of sweetness and texture.
Use fresh thyme instead of dried (use 1 tablespoon fresh). Add 1 tablespoon of chopped fresh dill along with the parsley at the end for a brighter flavor.
Add 1/4 teaspoon of cayenne pepper or a dash of your favorite hot sauce with the thyme for a gentle background heat.
Clams are a fantastic source of lean protein, which is crucial for building and repairing tissues, supporting muscle mass, and keeping you feeling full and satisfied.
This dish provides a significant amount of iron from the clams. Iron is an essential mineral for creating red blood cells that transport oxygen throughout the body, helping to prevent fatigue and anemia.
Clams are one of the best natural sources of Vitamin B12, which is vital for nerve function, DNA synthesis, and the formation of red blood cells.
A single serving of Clam Chowder in a Bread Bowl is a hearty meal and typically contains between 850 and 1100 calories, depending on the size of the bread bowl and the richness of the chowder.
While delicious, this dish is considered an indulgence. It is high in calories, saturated fat, and sodium due to the cream, butter, bacon, and bread. It's best enjoyed in moderation as part of a balanced diet.
Yes, the chowder itself can be made 1-2 days in advance and stored in an airtight container in the refrigerator. Reheat it gently on the stovetop over low heat. Prepare and toast the bread bowls just before you plan to serve for the best texture.
Absolutely! Steam about 2 pounds of littleneck or cherrystone clams in a little water or white wine until they open. Strain the resulting broth through a fine-mesh sieve to use in the chowder, and chop the clam meat to add at the end.
Lumps usually form when the liquid is added too quickly to the flour-butter roux. To fix it, you can try whisking vigorously. For persistent lumps, carefully use an immersion blender for a few quick pulses, or strain the chowder through a sieve before adding the potatoes and clams.