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New England Clam Chowder in Sourdough Bread Bowls

Elina James
Indulge in the ultimate comfort food with this New England Clam Chowder in Sourdough Bread Bowls a rich, creamy classic that’s both hearty and unforgettable. Loaded with tender clams, potatoes, and savory herbs, this cozy soup is served inside warm, crusty sourdough bowls that soak up every delicious bite.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dinner
Cuisine American
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Clam Chowder
  • 4 slices thick-cut bacon, diced
  • 2 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 2 celery ribs, diced
  • 2 medium carrots, diced (optional, not traditional but adds flavor)
  • 3 garlic cloves, minced
  • 3 medium russet potatoes, peeled and diced (about 3 cups)
  • 2 (6.5 oz) cans chopped clams in juice (reserve juice) OR 2 lbs fresh clams, steamed and chopped
  • 2 cups clam juice or seafood stock
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 tablespoons all-purpose flour (for thickening)
  • 1 bay leaf
  • 1 teaspoon fresh thyme (or ½ teaspoon dried)
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (for garnish)
  • For the Bread Bowls
  • 6 small sourdough round loaves (about 6 inches each)

Instructions
 

  • Step 1: Prepare the Bread Bowls : Preheat oven to 350°F (175°C). Slice the top off each sourdough loaf. Hollow out the inside, leaving a sturdy shell about ½ inch thick.Place on a baking sheet and bake for 10 minutes to crisp slightly (prevents sogginess).
  • Step 2: Cook the Base : In a large pot or Dutch oven, cook diced bacon over medium heat until crispy. Remove bacon and set aside, leaving drippings in the pot.Add butter, onions, celery, and carrots; sauté until softened (about 5 minutes). Stir in garlic and cook 1 minute.
  • Step 3: Build the Chowder : Sprinkle flour over vegetables; stir and cook 2 minutes to eliminate raw flour taste. Gradually whisk in clam juice and reserved clam liquid, stirring constantly. Add potatoes, bay leaf, thyme, and bring to a simmer. Cook for 12–15 minutes, until potatoes are tender.
  • Step 4: Add Creaminess : Stir in milk and heavy cream. Add clams and cooked bacon. Simmer gently for 5 minutes (do not boil, or dairy may curdle). Season with salt and pepper to taste.
  • Step 5: Assemble u0026 Serve : Ladle hot clam chowder into sourdough bread bowls. Garnish with parsley and extra bacon. Serve immediately with the bread top on the side for dipping.
Keyword New England Clam Chowder in Sourdough Bread Bowls