Clam Chowder Sourdough Bread Bowls (Printable Version)
Creamy clam chowder tucked inside crusty sourdough bread bowls. A delicious, warming main dish for any occasion.
# The Ingredients You'll Need:
→ Bread Bowls
01 - 4 medium round sourdough loaves (6–7 inches diameter each)
→ Chowder Base
02 - 4 slices bacon, chopped
03 - 2 tablespoons unsalted butter
04 - 1 medium onion, finely diced
05 - 2 celery stalks, finely diced
06 - 2 medium russet potatoes, peeled and diced
07 - 3 cloves garlic, minced
08 - 1/3 cup all-purpose flour
09 - 2 cups bottled clam juice
10 - 1 cup whole milk
11 - 1 cup heavy cream
12 - 2 cans (6.5 ounces each) chopped clams, drained, juice reserved
13 - 1 bay leaf
14 - 1/2 teaspoon dried thyme
15 - Salt and freshly ground black pepper, to taste
16 - 2 tablespoons fresh parsley, chopped
→ Optional Garnish
17 - Chopped chives
18 - Additional parsley
# Step-by-Step Instructions:
01 - Preheat oven to 350°F (175°C). Slice the tops from each sourdough loaf and carefully hollow out the centers, leaving a 1-inch bread wall. Arrange bowls and tops on a baking sheet and bake for 10 minutes until crisp. Set aside to cool.
02 - In a large pot over medium heat, cook chopped bacon until crisp. Transfer bacon with a slotted spoon to a plate lined with paper towels. Reserve bacon fat in the pot.
03 - Add butter to the pot with bacon fat. Sauté onion and celery for 5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in diced potatoes, then sprinkle flour over vegetables. Cook, stirring frequently, for 2 minutes to eliminate raw flour taste.
05 - Gradually whisk in bottled clam juice and reserved clam juice, scraping up any browned bits. Pour in whole milk and heavy cream. Add bay leaf and dried thyme. Bring mixture to a simmer over medium heat, stirring often.
06 - Continue to simmer, stirring occasionally, until potatoes are fork-tender, about 15 minutes.
07 - Stir in chopped clams and cooked bacon. Simmer for 3–5 minutes more. Remove and discard bay leaf. Season chowder with salt and freshly ground black pepper as desired.
08 - Ladle hot clam chowder into prepared bread bowls. Garnish with chopped parsley and, if desired, chives or extra parsley. Serve immediately with bread tops for dipping.
# Additional Tips::
01 -
- Uses simple ingredients for a restaurant-worthy chowder
- Satisfying meal in under an hour
- Perfect for cozy nights or impressing company
02 -
- Great source of protein and minerals
- Sturdy bread bowl resists sogginess and soaks up chowder
- Kids love eating the edible bowl as much as the soup
03 -
- If you want the chowder extra thick let it simmer a bit longer with the potatoes uncovered
- Always crisp your bread bowls in the oven They will become soggy if skipped
- To really impress finish the bowl with a swirl of extra cream and dusting of flaky sea salt