Creamy Clam Chowder Sourdough (Printable)

Rich New England clam chowder with clams, bacon, and potatoes served in a crusty sourdough bread bowl.

# What You Need:

→ Seafood

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

→ Vegetables

03 - 2 cups peeled and diced russet potatoes
04 - 1 cup finely chopped yellow onion
05 - 1 cup finely chopped celery
06 - 1 cup finely diced carrots
07 - 2 cloves garlic, minced
08 - 2 tablespoons fresh parsley, chopped

→ Meats

09 - 4 slices diced bacon

→ Dairy

10 - 2 tablespoons unsalted butter
11 - 1 1/2 cups heavy cream
12 - 1 cup whole milk

→ Pantry

13 - 1/4 cup all-purpose flour
14 - 1 teaspoon salt, or to taste
15 - 1/2 teaspoon black pepper
16 - 1/2 teaspoon dried thyme
17 - 1 bay leaf

→ For Serving

18 - 4 small round sourdough bread boules, approximately 6-inch diameter each

# How To Make:

01 - Slice tops off sourdough boules and hollow out centers, leaving a 1-inch thick shell. Set aside.
02 - In a large pot over medium heat, cook diced bacon until crisp. Remove with slotted spoon and reserve.
03 - Add butter to pot, then sauté onion, celery, carrots, and garlic until softened, about 5 minutes.
04 - Sprinkle flour over vegetables and cook, stirring constantly, for 2 minutes to form a roux.
05 - Gradually whisk in reserved clam juice and bottled clam juice until smooth and combined.
06 - Add diced potatoes, dried thyme, bay leaf, salt, and black pepper. Bring mixture to simmer and cook 15 minutes until potatoes are tender.
07 - Stir in chopped clams, cooked bacon, whole milk, and heavy cream. Simmer gently for 5 minutes without boiling. Remove bay leaf.
08 - Adjust seasoning as needed, then stir in chopped parsley.
09 - Ladle hot chowder into prepared sourdough bowls and serve immediately.

# Expert Tips:

01 -
  • The sourdough bowl isn't just for show, it becomes part of the meal, soft and buttery from soaking up all that creamy broth.
  • It's the kind of dish that makes your kitchen smell incredible and your guests think you're a much fancier cook than you actually are.
  • Every spoonful has tender clams, smoky bacon, and perfectly cooked potatoes, so you get a little bit of everything in one bite.
02 -
  • Don't let the chowder boil once you add the cream or it can curdle and turn grainy.
  • Cook the flour long enough in the roux or your chowder will taste like raw paste instead of creamy and rich.
  • Dice your vegetables small and evenly so they cook at the same rate and you don't end up with crunchy carrots and mushy celery.
03 -
  • Taste the clam juice before adding all of it, some brands are saltier than others and you don't want to over-season.
  • Let the chowder sit for ten minutes before serving so the flavors can settle and the bread has time to soak up the broth.
  • Use fresh clams if you can find them, they're worth the extra effort and the flavor is noticeably sweeter.

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