Creamy Clam Chowder Sourdough (Printable Version)

Velvety clams, smoky bacon, and potatoes served in a warm sourdough bread bowl.

# What You'll Need:

→ Seafood

01 - 2 (6.5 oz) cans chopped clams, juices reserved
02 - 1 cup bottled clam juice

→ Meats

03 - 4 slices thick-cut bacon, diced

→ Vegetables

04 - 1 medium yellow onion, finely diced
05 - 2 celery stalks, diced
06 - 2 medium Yukon Gold potatoes, peeled and diced (about 2 cups)
07 - 2 cloves garlic, minced
08 - 2 tablespoons fresh parsley, chopped, plus extra for garnish

→ Dairy

09 - 3 tablespoons unsalted butter
10 - 1 cup heavy cream
11 - 1 cup whole milk

→ Pantry

12 - 1/4 cup all-purpose flour
13 - 1 bay leaf
14 - 1/2 teaspoon dried thyme
15 - 1/2 teaspoon freshly ground black pepper
16 - 1/2 teaspoon salt, or to taste

→ Bread

17 - 4 small round sourdough boules, tops cut off and insides hollowed

# Directions:

01 - In a large pot over medium heat, cook the diced bacon until crisp. Remove with a slotted spoon and set aside. Pour off all but 2 tablespoons of bacon fat.
02 - Add butter to the pot. Once melted, add onions and celery. Sauté for 5 to 7 minutes until softened, then add garlic and cook for 1 minute.
03 - Sprinkle in flour, stirring constantly for 2 minutes to form a roux.
04 - Gradually whisk in reserved clam juice, bottled clam juice, milk, and heavy cream. Stir until smooth.
05 - Add potatoes, bay leaf, thyme, salt, and pepper. Bring to a gentle simmer and cook 15 to 18 minutes, stirring occasionally, until potatoes are tender.
06 - Stir in clams with any remaining juice, cooked bacon, and chopped parsley. Simmer an additional 5 minutes. Remove bay leaf.
07 - Taste the chowder and adjust seasoning as necessary.
08 - Ladle hot chowder into hollowed sourdough bread bowls. Garnish with extra parsley and serve immediately.

# Expert Advice:

01 -
  • The bread bowl soaks up every creamy, briny spoonful and becomes part of the meal
  • It tastes like restaurant quality but uses simple pantry staples you probably already have
  • The smoky bacon and tender potatoes make it hearty enough to satisfy anyone at the table
02 -
  • Don't skip the roux step or your chowder will stay thin and watery instead of thick and creamy
  • Use reserved clam juice from the cans, it has more flavor than you'd expect and shouldn't go to waste
  • Keep the simmer gentle so the cream doesn't break or curdle from high heat
03 -
  • Toast the hollowed bread bowl interiors lightly in the oven before filling to create a barrier that keeps them crisp longer
  • Add a tablespoon of dry sherry or white wine to the pot just before serving for a subtle depth that tastes almost restaurant fancy
  • Always taste before the final ladle, a little extra salt or pepper at the end can make all the difference

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