Creamy Clam Chowder Sourdough

I used to think clam chowder had to come from a deli or a seaside shack until a rainy Saturday changed everything. I had a bag of sourdough rolls, a few cans of clams, and a craving I couldn't ignore. What came out of that pot was so good I forgot I'd made it myself.

The first time I served this was for a small dinner with friends who showed up cold and hungry. I ladled the chowder into warm sourdough bowls and watched them go quiet for a moment, just tasting. One of them said it reminded her of a trip to Boston she'd taken years ago, and that felt like the best compliment I could get.

Ingredients

• Canned chopped clams: Don't drain them, that juice is liquid gold and brings all the ocean flavor to the base.
• Bottled clam juice: This deepens the briny backdrop without overpowering the cream.
• Thick cut bacon: Renders out rich fat that becomes the foundation of flavor, plus crispy bits to stir back in.
• Yellow onion and celery: The aromatic duo that gives the chowder its savory backbone.
• Yukon Gold potatoes: They hold their shape and turn silky without falling apart into mush.
• Garlic: Just two cloves add warmth without stealing the show.
• Butter and heavy cream: These make the chowder lush and velvety, the kind of texture that coats a spoon.
• All purpose flour: Forms a roux that thickens everything into that classic chowder consistency.
• Bay leaf and thyme: Quiet herbs that round out the flavor in the background.
• Sourdough boules: Sturdy enough to hold hot soup and delicious enough to eat every last bite.

Instructions

Crisp the bacon:

Cook the diced bacon in a large pot over medium heat until it turns golden and crispy. Remove it with a slotted spoon and set it aside, leaving about two tablespoons of fat in the pot.

Build the base:

Melt the butter into the bacon fat, then add the onions and celery. Let them soften for five to seven minutes until they smell sweet and look translucent, then stir in the garlic for one minute.

Make the roux:

Sprinkle the flour over the vegetables and stir constantly for two minutes. You'll see it thicken and coat everything like a paste.

Add the liquids:

Slowly whisk in the reserved clam juice, bottled clam juice, milk, and heavy cream until the mixture is smooth and free of lumps.

Simmer with potatoes:

Stir in the diced potatoes, bay leaf, thyme, salt, and pepper. Bring it to a gentle simmer and cook for fifteen to eighteen minutes, stirring now and then, until the potatoes are fork tender.

Finish with clams and bacon:

Add the clams with their juice, the cooked bacon, and chopped parsley. Let everything simmer together for five minutes, then fish out the bay leaf and taste for seasoning.

Serve in sourdough bowls:

Ladle the hot chowder into hollowed out sourdough rounds and garnish with extra parsley. Serve right away while the bread is warm and ready to soak up every drop.

Save

I remember bringing a pot of this to a neighbor who'd just had surgery. She called me the next day to ask for the recipe, and I realized this chowder had become more than just dinner. It was comfort in a bowl, the kind of thing you make when you want to show up for someone.

Choosing Your Bread Bowl

Not all sourdough is created equal when it comes to holding soup. Look for small round boules with a thick, sturdy crust that won't get soggy too fast. I've learned to avoid anything too airy or soft inside, it'll collapse under the weight of hot chowder and turn into a mess before you finish eating.

Making It Your Own

This recipe is forgiving enough to play with. I've swapped in smoked ham when I didn't have bacon, added a pinch of cayenne for warmth on cold nights, and even stirred in fresh corn during summer. Each version tasted like a new memory in the making, proof that a good base recipe can grow with you.

Storage and Reheating

Leftover chowder keeps well in the fridge for up to three days. Reheat it gently on the stove over low heat, stirring often so the cream doesn't split. If it thickens too much, add a splash of milk or clam juice to bring it back to life.

• Store the chowder separately from the bread bowls so they don't get soggy overnight
• Freeze the soup base before adding cream for longer storage, then stir in fresh cream when reheating
• Warm bread bowls in the oven for a few minutes before serving leftovers to bring back that fresh baked feel

Save

This chowder has become my go to when I want something that feels both special and effortless. I hope it warms your kitchen the way it's warmed mine.

Common Questions

→ What type of clams work best?

Chopped canned clams with their juices provide a balanced seafood flavor and ease of use, mimicking fresh clam texture while maintaining convenience.

→ Can I substitute sourdough bread bowls?

Yes, any sturdy bread boule or thick round loaf can work to hold the chowder, but sourdough adds a pleasant tang that complements the creaminess.

→ How can I make the chowder thicker?

Creating a roux with butter and flour before adding liquids helps thicken the chowder naturally for a velvety texture.

→ Is it possible to add extra smoky flavor?

Swapping half the bacon for smoked ham or adding a dash of smoked paprika enhances the smoky depth without overpowering the clams.

→ What herbs best enhance this dish?

Fresh parsley brightens the bowl, while thyme adds an earthy background note, both complementing the seafood and creamy base well.