Save It Clam chowder in a sourdough bowl delivers pure comfort on chilly days, combining the creamy, briny flavors of the sea with that irresistible crusty bread. Every spoonful brings back memories of family gatherings along the coast, our hands warmed by the steam, tearing tender bread between bites.
I made this for my best friend on her first visit to New England and she still texts me about it when the weather turns cold.
Ingredients
- Sourdough loaves: medium round ones create the perfect crunchy bowl to hold the soup Seek out loaves with thick crisp crusts for sturdiness
- Bacon: brings a smoky richness to the chowder Try thick cut for extra texture
- Unsalted butter: adds silkiness and enhances the vegetables Use good quality for best flavor
- Onion: finely diced for sweetness and depth Choose firm onions with no soft spots
- Celery: brings a subtle aromatic base Select stalks with crisp ribs and leafy tops
- Russet potatoes: add bulk and creamy texture Peel and dice for even cooking
- Garlic: provides mild pungency and savor Mince fresh cloves for full flavor
- All-purpose flour: thickens the soup and creates that velvety classic chowder feel
- Bottled clam juice and reserved juice from canned clams: supply the ocean brininess
- Whole milk and heavy cream: build a luscious creamy base Opt for full fat for richness
- Canned chopped clams: keep this recipe simple while still providing plenty of clam flavor
- Bay leaf and dried thyme: add layers of herby warmth Use fresh thyme if you prefer
- Salt and freshly ground black pepper: to season everything perfectly
- Fresh parsley: chopped for a bright finish Pick bunches with perky leaves and vibrant color
- Chives or extra parsley: optional garnish for fresh flavor and visual appeal
Instructions
- Prepare the Bread Bowls:
- Slice the very top off each sourdough loaf Use a small serrated knife to gently hollow out the inside of each loaf Leave about a one inch shell so the soup will not leak Set the bread bowls and their tops onto a baking sheet
- Crisp the Bread:
- Place the bread bowls and tops in a preheated 350 degree oven for ten minutes This ensures a sturdy and slightly crispy shell that holds up to the chowder
- Cook the Bacon:
- In a large pot cook chopped bacon over medium heat until browned and crispy Remove the pieces with a slotted spoon and set aside on a paper towel lined plate Leave the bacon fat in the pot for extra flavor
- Sauté the Vegetables:
- Add butter to the same pot and melt it completely Toss in the diced onion and celery Stir frequently as you cook for about five minutes until vegetables are tender but not browned Add the minced garlic and sauté for one more minute to bring out its aroma
- Build the Chowder Base:
- Add the diced potatoes to the pot Scatter the flour over all the vegetables Stir constantly and cook for about two minutes The flour absorbs the fat and helps thicken your chowder later
- Add the Liquids and Simmer:
- Pour in the bottled clam juice along with the reserved juice from the canned clams Stir well scraping any brown bits from the bottom Whisk in the milk and heavy cream Add the bay leaf and dried thyme Bring the mixture to a gentle simmer stirring now and then Cook until the potatoes are fork tender about fifteen minutes
- Finish with Clams and Seasoning:
- Gently fold in the chopped clams and reserved cooked bacon Let everything simmer together for three to five more minutes Discard the bay leaf Taste and add salt and black pepper until the flavor pops
- Serve in Bread Bowls:
- Ladle the hot chowder into the crisped sourdough bowls Sprinkle with chopped parsley chives or extra parsley if you like Top with the bread lid Serve right away for best texture
Save It I truly have a soft spot for the sourdough in this dish The tangy crust and chewy insides soak up every drop but somehow never turn soggy One of my favorite memories is my daughter hollowing her own little bread bowl for the first time and grinning from ear to ear as she scooped up the last bit of chowder
Storage Tips
Refill empty bread bowls with any leftover chowder and wrap tightly with foil Bread will get softer but still tastes delicious when reheated in the oven To store just the soup let it cool fully then place in airtight containers and refrigerate up to three days Chowder thickens as it chills so add a little milk when reheating If your bread bowls are not all used on day one save for toast or croutons for salads or soups
Ingredient Substitutions
Thick cut pancetta can replace bacon for a slightly different but equally delicious base Use Yukon Gold potatoes for a creamier texture if russets are not available You can lighten the chowder with half and half instead of heavy cream for a less rich finish
Serving Suggestions
Pair with a fresh green salad dressed simply for balance Top each bowl with a sprinkle of smoked paprika or crumbled bacon for added color and flavor Always serve the bread tops alongside for the ultimate dipper experience
Save It Best eaten the day it is made Bread bowls must be crisped before filling Fresh herbs brighten up the thick chowder
Common Questions About Recipes
- → What type of sourdough works best for these bread bowls?
Look for medium round sourdough loaves, about 6–7 inches in diameter, with a sturdy crust to hold the creamy chowder without getting soggy.
- → Can I use fresh clams instead of canned?
Yes! Steam and chop fresh clams, then add them at the end for a more elevated flavor and texture.
- → How do I prevent the bread bowls from becoming too soft?
Bake the hollowed-out bread bowls for 10 minutes before filling to create a crisp barrier against the chowder.
- → What sides pair well with clam chowder bread bowls?
Enjoy with the reserved bread tops for dipping, a side salad, or a glass of crisp Sauvignon Blanc.
- → Is this dish suitable for pescatarians?
Yes, the chowder uses clams and bacon can be omitted or substituted to accommodate pescatarian diets.
- → How can I make the chowder thicker or richer?
Use more cream in place of some milk, or simmer the chowder longer to reduce and thicken slightly.