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Creamy Clam Chowder in Sourdough Bowl

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A hearty and comforting creamy clam chowder served in a hollowed-out sourdough bread bowl, combining smoky bacon, fresh herbs, and tender clams for a nostalgic and satisfying meal.

Ingredients

Scale
  • 2 cups fresh clams (chopped) or 2 cans (6.5 oz each) chopped clams with juice
  • 4 slices thick-cut bacon, diced
  • 1 medium yellow onion, finely chopped
  • 2 celery stalks, diced
  • 2 medium russet potatoes, peeled and cubed
  • 2 cups whole milk (or 1 cup milk + 1 cup heavy cream)
  • 2 tbsp unsalted butter
  • 3 tbsp all-purpose flour (or almond flour for gluten-free)
  • 2 cups clam juice or low-sodium chicken broth
  • 2 tsp fresh thyme leaves (or 1 tsp dried)
  • 1 bay leaf
  • 1/4 tsp smoked paprika
  • Salt and freshly ground black pepper to taste
  • 4 small round sourdough loaves (hollowed out for serving)

Instructions

  1. Preheat oven to 350°F (175°C). Cut the top off each sourdough loaf and hollow out the inside, leaving about a 1-inch thick shell. Place bread bowls and tops on a baking sheet and bake for 10 minutes to crisp.
  2. In a Dutch oven over medium heat, cook diced bacon until crispy, about 6-8 minutes. Remove bacon with a slotted spoon and set aside, leaving rendered fat in the pot.
  3. Add butter to the bacon fat. Once melted, add chopped onions and celery. Cook until softened and translucent, about 5 minutes, stirring often.
  4. Stir in cubed potatoes, thyme, bay leaf, smoked paprika, salt, and pepper. Cook for 2 minutes to coat with seasonings.
  5. Sprinkle flour over the vegetables and stir well. Cook for 2 minutes to remove raw flour taste.
  6. Slowly pour in clam juice (or broth) and milk/cream mixture while stirring constantly to avoid lumps. Bring to a gentle simmer and cook until potatoes are tender, about 15-20 minutes, stirring occasionally.
  7. Stir in chopped clams and reserved bacon. Heat gently for 5 minutes to meld flavors without boiling.
  8. Remove bay leaf. Taste and adjust seasoning. Ladle chowder into warm sourdough bowls, garnish with fresh thyme or parsley if desired, and serve immediately with bread tops on the side.

Notes

Use fresh clams for best flavor but canned clams with juice work well. Crisp sourdough bowls in the oven before filling to prevent sogginess. Avoid boiling after adding clams to keep them tender. For gluten-free, substitute flour and bread bowl accordingly. For dairy-free, use coconut or almond milk and dairy-free butter alternatives. Add a splash of milk or broth if chowder is too thick.

Nutrition

Keywords: clam chowder, creamy clam chowder, sourdough bowl, comfort food, seafood soup, bacon, easy chowder recipe

Find it online: https://fizzlefork.com/creamy-clam-chowder-in-sourdough-bowl-easy-hearty-comfort-recipe/