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A creamy, hearty New England clam chowder loaded with tender clams and potatoes, served in a crusty sourdough bread bowl. The ultimate comfort food, perfect for a chilly day, bringing a taste of the East Coast to your kitchen.
For 4 servings
Prepare the Sourdough Bread Bowls
Cook Bacon and Sauté Aromatics
Create the Chowder Base and Cook Potatoes
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A creamy, hearty New England clam chowder loaded with tender clams and potatoes, served in a crusty sourdough bread bowl. The ultimate comfort food, perfect for a chilly day, bringing a taste of the East Coast to your kitchen.
This new_england recipe takes 55 minutes to prepare and yields 4 servings. At 1185.31 calories per serving with 50.81g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Finish the Chowder
Serve in Bread Bowls
Add 1/4 teaspoon of red pepper flakes along with the onions and celery, or serve with a dash of your favorite hot sauce.
Incorporate other fresh herbs like dill or chives along with the parsley at the end for a brighter flavor profile.
Add 1 cup of fresh or frozen corn kernels along with the potatoes for extra sweetness and texture.
For a less rich chowder, substitute the heavy cream with half-and-half or evaporated milk.
Clams are packed with iron, a mineral crucial for producing hemoglobin, which carries oxygen in the blood. A healthy iron intake helps prevent anemia and boosts energy levels.
The clams in this chowder provide a significant amount of high-quality, lean protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Clams are one of the best natural sources of Vitamin B12, a vital nutrient for nerve function, red blood cell formation, and DNA synthesis.
The potatoes and sourdough bread bowl offer complex carbohydrates, which the body digests slowly, providing a steady and sustained release of energy.
A single serving, including the bread bowl, contains approximately 800-950 calories, depending on the size of the bread bowl and the exact amount of cream and bacon used. It is a very hearty and calorie-dense meal.
While delicious, this dish is considered an indulgence. It is high in calories, sodium, and saturated fat. However, it also provides protein, iron, and vitamin B12 from the clams. 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, being careful not to boil it. Prepare and toast the bread bowls just before serving for the best texture.
Absolutely! For this recipe, you would need about 2 dozen littleneck or cherrystone clams. Steam them in a pot with a little water until they open. Discard any that don't open. Chop the clam meat and strain the steaming liquid to use in place of some or all of the bottled clam juice for a fresher flavor.
The easiest way is to make a slurry. Whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth, then slowly stir it into the simmering chowder. Let it cook for another minute or two until it thickens. Alternatively, you can mash some of the cooked potatoes in the pot.
The primary difference is the base. New England clam chowder, like this recipe, is cream-based, giving it a white color and rich texture. Manhattan clam chowder is tomato-based, has a red color, a thinner broth, and does not contain any dairy.