Clam Chowder in a Sourdough Bread Bowl
Creamy, comforting New England-style clam chowder loaded with tender clams and potatoes, served in a crusty sourdough bread bowl. The tangy sourdough soaks up the rich broth, making every spoonful a perfect bite of land and sea.
For 4 servings
- prep
Prepare the bread bowls.
1.Slice off the top of each sourdough loaf about 1 inch from the top.2.Hollow out the center of each loaf, leaving a 1-inch thick wall and base.3.Reserve the bread tops and scooped-out bread for dipping. - fry · ~7 min
Render the bacon.
In a large heavy-bottomed pot over medium heat, cook the chopped bacon until crisp, about 5-7 minutes. Transfer bacon to a paper towel-lined plate, leaving about 2 tablespoons of rendered fat in the pot.
- saute · ~6 min
Sauté the vegetables.
1.Add diced onion and celery to the pot with the bacon fat.2.Cook over medium heat until softened and translucent, about 5 minutes.3.Add minced garlic and cook until fragrant, about 30 seconds. - saute · ~2 min
Make the roux.
Sprinkle flour over the vegetables and stir constantly. Cook for 2 minutes to remove the raw flour taste, but do not let it brown.
- simmer · ~20 min
Build the chowder base.
1.Slowly pour in the reserved clam juice and water while whisking to prevent lumps.2.Add diced potatoes, bay leaf, and dried thyme.3.Bring to a boil, then reduce heat to a gentle simmer.4.Cook until potatoes are fork-tender, about 15-20 minutes, stirring occasionally. - simmer · ~5 min
Finish the chowder.
1.Add the drained chopped clams and heavy cream.2.Stir gently and simmer on low heat for 5 minutes until heated through.3.Remove the bay leaf.4.Season with a pinch of salt and black pepper.TIPNever let the chowder boil after adding cream — it can curdle. Keep the heat on low. - assemble · ~1 min
Assemble the bread bowls.
Ladle the hot clam chowder into each hollowed sourdough bread bowl. Sprinkle the reserved crispy bacon and fresh chopped parsley over the top.
- serve
Serve immediately.
Place each bread bowl on a plate with the reserved bread top and torn bread pieces on the side for dipping. Enjoy while hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, dice potatoes into uniform ½-inch cubes so they cook evenly.
- 2Reserve the clam juice from the can — it's packed with briny flavor and is essential for the chowder base.
- 3Toast the hollowed sourdough bowls in a 350°F oven for 5 minutes to prevent them from getting soggy too quickly.
- 4Cook the roux for a full 2 minutes to eliminate the raw flour taste without browning it.
- 5Always add the heavy cream off the boil — keep the heat on low to avoid curdling.
- 6Let the chowder rest for 5 minutes after finishing to allow flavors to meld before ladling into bowls.
- 7Leftover chowder can be refrigerated for up to 2 days; reheat gently over low heat, adding a splash of milk if needed.
Adapt it for your goals.
Seafood Medley Chowder
Add 200g of small shrimp and 200g of bay scallops along with the clams during the final simmer for an extra-luxurious seafood chowder.
Smoked Bacon SwapSmoked Bacon Swap
Substitute regular bacon with thick-cut smoked bacon for a deeper, woodier smokiness that complements the briny clams.
Dairy Free OptionDairy-Free Option
Replace heavy cream with full-fat coconut milk and use olive oil instead of bacon fat for a dairy-free version that still delivers creamy richness.
Kick of HeatKick of Heat
Add ½ teaspoon of red pepper flakes or a finely diced jalapeño with the garlic for a spicy twist that brightens the chowder.
Why this is on our healthy list.
Rich in Lean Protein
Clams provide a high-quality, low-fat protein source that supports muscle repair and satiety.
Good Source of Iron
Clams are naturally rich in heme iron, which helps prevent fatigue and supports healthy blood oxygen levels.
Contains Antioxidants
Onions, garlic, and celery contribute beneficial antioxidants that help combat oxidative stress.
B-Complex Vitamins
Clams are an excellent source of vitamin B12, essential for nerve function and energy metabolism.
Frequently asked questions
Yes, steam 2 pounds of fresh littleneck clams in 1 cup of water until they open, then chop the meat and use the steaming liquid as part of the clam juice.
