Creamy Clam Chowder Sourdough (Printable)

Rich clam chowder with smoky bacon, tender clams, and potatoes in a sourdough bread bowl.

# What You Need:

→ Seafood

01 - 2 (6.5 oz each) 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 (bread bowls), tops cut off and insides hollowed

# How To Make:

01 - Cook diced bacon in a large pot over medium heat until crisp. Remove bacon with a slotted spoon and set aside. Drain all but 2 tablespoons of bacon fat from the pot.
02 - Add butter to the pot and melt. Add diced onions and celery and cook for 5 to 7 minutes until softened. Stir in minced garlic and cook for an additional 1 minute.
03 - Sprinkle flour over vegetables and stir constantly for 2 minutes to create a roux.
04 - Gradually whisk in reserved clam juice, bottled clam juice, whole milk, and heavy cream, stirring until the mixture is smooth and uniform.
05 - Add diced potatoes, bay leaf, dried thyme, salt, and black pepper. Bring to a gentle simmer and cook for 15 to 18 minutes, stirring occasionally until potatoes are tender.
06 - Stir in chopped clams with any remaining juice, cooked bacon, and chopped parsley. Simmer for 5 more minutes. Remove bay leaf before serving.
07 - Taste and adjust seasoning as necessary. Ladle chowder into hollowed sourdough bread bowls, garnish with extra parsley, and serve immediately.

# Expert Tips:

01 -
  • The edible bread bowl means one less dish to wash and doubles as the best part of the meal.
  • Smoky bacon and sweet clams create a balance that feels both indulgent and honest.
  • It comes together in under an hour but tastes like you simmered it all afternoon.
  • Leftovers reheat beautifully and taste even richer the next day.
02 -
  • Do not boil the chowder once the cream is in or it may break and turn grainy.
  • Hollow the bread bowls just before serving so they don't get soggy sitting empty on the counter.
  • If the chowder thickens too much as it sits, thin it with a splash of milk or clam juice over low heat.
03 -
  • Reserve a few tablespoons of bacon and parsley to sprinkle on top just before serving for a restaurant-style finish.
  • If your chowder tastes flat, add a squeeze of fresh lemon juice to wake up the brine and cream.
  • Warm the bread bowls in a low oven for five minutes before filling so the chowder stays hot longer.

Go Back