Clam Chowder in a Bread Bowl
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
5 steps. 40 minutes total.
- 1
Step 1
- a.Prepare and Toast the Bread Bowls
- b.Preheat your oven to 375°F (190°C).
- c.Slice off the top 1-inch of each sourdough bowl to create a 'lid'. Set the lids aside.
- d.Carefully hollow out the inside of each bowl, leaving a sturdy wall about 1-inch thick. Reserve the scooped-out bread for croutons or another use.
- e.Place the hollowed bowls and their lids on a baking sheet.
- f.Bake for 8-10 minutes until lightly golden and toasted. This creates a barrier to prevent the chowder from soaking through too quickly.
- 2
Step 2
- a.Cook Bacon and Sauté Aromatics
- b.In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat for 6-8 minutes, stirring occasionally, until crisp.
- c.Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate, leaving about 2 tablespoons of rendered fat in the pot.
- d.Melt the butter in the pot with the bacon fat. Add the chopped onion and celery, and sauté for 5-7 minutes until softened and translucent.
- 3
Step 3
- a.Create the Chowder Base (Roux)
- b.Sprinkle the all-purpose flour over the softened vegetables. Stir constantly for 1 minute to cook out the raw flour taste.
- c.Very gradually, whisk in the bottled clam juice and then the whole milk. Pouring slowly and whisking continuously is key to preventing lumps and creating a smooth base.
- d.Continue to cook, stirring frequently, until the mixture comes to a gentle simmer and begins to thicken, about 3-5 minutes.
- 4
Step 4
- a.Simmer the Chowder
- b.Add the diced potatoes, dried thyme, and the bay leaf to the pot. Stir well to combine.
- c.Reduce the heat to low, cover the pot, and let the chowder simmer gently for 15-20 minutes. Stir occasionally to prevent the bottom from scorching.
- d.Cook until the potatoes are completely tender when pierced with a fork.
- 5
Step 5
- a.Finish and Serve
- b.Once potatoes are tender, remove the pot from the heat. Fish out and discard the bay leaf.
- c.Stir in the undrained canned clams, heavy cream, and half of the reserved crispy bacon.
- d.Return the pot to low heat and warm through for 2-3 minutes. Do not allow the chowder to boil, as high heat can cause the cream to curdle.
- e.Taste and season with salt and freshly ground black pepper as needed.
- f.Ladle the hot chowder into the prepared toasted bread bowls. Garnish with the remaining crispy bacon and fresh parsley. Serve immediately with the bread lids.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For a richer flavor, deglaze the pot with a splash of dry white wine after sautéing the onions and celery, before adding the flour.
- 2To avoid tough, rubbery clams, add them at the very end of the cooking process just to heat them through.
- 3If your chowder is too thick, you can thin it with a little more milk or clam juice. If it's too thin, simmer it uncovered for a few more minutes to reduce.
- 4Let the chowder rest for 10 minutes off the heat before serving. This allows the flavors to meld and the soup to thicken slightly more.
Adapt it for your goals.
Manhattan-Style
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.
With CornWith Corn
Add 1 cup of fresh or frozen corn kernels along with the potatoes for a touch of sweetness and texture.
Herbaceous TwistHerbaceous Twist
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.
Spicy KickSpicy Kick
Add 1/4 teaspoon of cayenne pepper or a dash of your favorite hot sauce with the thyme for a gentle background heat.
Why this is on our healthy list.
Excellent Source of Protein
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.
Rich in Iron
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.
Provides Vitamin B12
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.
Frequently asked questions
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.