Creamy Clam Chowder Bowl (Printable Version)
Velvety clam chowder filled with clams and potatoes, nestled in a sourdough bread bowl.
# Ingredient List:
→ Seafood
01 - 2 cups canned chopped clams, drained (reserve juice)
→ Vegetables
02 - 1 cup russet potatoes, peeled and diced
03 - 1/2 cup celery, finely chopped
04 - 1/2 cup onion, finely chopped
05 - 1/2 cup carrots, diced
→ Dairy
06 - 1 cup heavy cream
07 - 1 cup whole milk
08 - 3 tablespoons unsalted butter
→ Pantry
09 - 3 tablespoons all-purpose flour
10 - 1 1/2 cups reserved clam juice (top up with bottled clam juice if needed)
11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon dried parsley
13 - 2 bay leaves
14 - Salt and freshly ground black pepper, to taste
→ Bread
15 - 4 small round sourdough loaves, individual size
# Directions:
01 - Slice off the top of each sourdough loaf and hollow out the center, leaving a thick shell. Set aside.
02 - Melt butter in a large pot over medium heat. Add onion, celery, and carrots and sauté for five minutes until softened and fragrant.
03 - Stir in flour and cook for two minutes while stirring constantly to form a roux.
04 - Gradually whisk in reserved clam juice. Add potatoes, bay leaves, thyme, and parsley. Bring to a simmer and cook for 10 to 12 minutes until potatoes are tender.
05 - Reduce heat to low. Stir in clams, heavy cream, and milk. Simmer gently for 5 to 7 minutes, stirring often until creamy and heated through without boiling.
06 - Remove bay leaves and season with salt and freshly ground black pepper to taste.
07 - Ladle hot chowder into prepared sourdough bread bowls and serve immediately.
# Expert Tips:
01 -
- The sourdough bowl is edible, so there's no dishes to wash, just satisfaction.
- Tender clams and creamy broth come together in under an hour, making you look like you've been cooking all day.
- It's fancy enough for guests but comfortable enough to eat in your kitchen alone on a Tuesday night.
02 -
- Never let the chowder boil once you add the cream, or it can separate and turn grainy, a mistake I learned about the hard way on a winter afternoon.
- Reserve that clam juice before opening the cans, and if you don't have enough, bottled clam juice works perfectly to top it up without compromising flavor.
- Hollow your bread bowls right before serving, otherwise they'll get soggy sitting in the warm kitchen.
03 -
- If your chowder seems too thick, thin it with a splash of clam juice or milk rather than starting over, and remember that it thickens slightly as it cools.
- Letting the potatoes cook until they're just barely tender keeps them from turning into mush and muddying your beautiful broth with starch.