Creamy Clam Chowder Sourdough (Printable Version)

Velvety chowder with clams, bacon, potatoes served in a crusty sourdough bowl for comforting flavor.

# Ingredient List:

→ Seafood

01 - 1 lb canned chopped clams, drained (reserve juice)

→ Meats

02 - 3.5 oz bacon, diced

→ Vegetables

03 - 1 medium onion, finely chopped
04 - 2 celery stalks, finely chopped
05 - 2 medium potatoes, peeled and diced
06 - 2 cloves garlic, minced

→ Liquids

07 - 1 cup clam juice (from cans plus bottled if needed)
08 - 2 cups whole milk
09 - 1 cup heavy cream

→ Pantry

10 - 2 tbsp unsalted butter
11 - 2 tbsp all-purpose flour
12 - 1 bay leaf
13 - 1/2 tsp dried thyme
14 - Salt and freshly ground black pepper, to taste

→ Bread

15 - 4 round sourdough bread loaves (small, about 6 in diameter)

# Directions:

01 - In a large pot over medium heat, cook the bacon until crisp. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
02 - Add butter, then sauté onion and celery in the bacon fat until softened, about 5 minutes. Stir in garlic and cook 1 minute more.
03 - Sprinkle flour over the vegetables and stir to form a roux. Cook for 2 minutes, stirring constantly.
04 - Gradually whisk in clam juice, scraping up any browned bits. Add potatoes, bay leaf, thyme, and season with salt and pepper.
05 - Bring to a simmer, cover, and cook 15–20 minutes until potatoes are tender.
06 - Reduce heat to low. Stir in milk, cream, clams, and half of the cooked bacon. Heat gently for 5 minutes; do not boil. Adjust seasoning.
07 - Slice off the tops of sourdough bread loaves and hollow out the centers, leaving a thick shell.
08 - Ladle hot chowder into each bread bowl. Garnish with reserved bacon and fresh parsley if desired. Serve immediately.

# Expert Tips:

01 -
  • The bread bowl turns every last bite into an edible sponge soaking up all that creamy goodness
  • It transforms a simple weeknight into something that feels like a coastal escape
02 -
  • Never let the chowder boil once the dairy is added or it will separate and ruin the texture
  • Warming the milk and cream slightly before adding prevents curdling when it hits the hot base
03 -
  • Save the bread you remove from the bowls to toast and use as croutons for the soup itself
  • The chowder actually tastes better the next day, so make extra and refrigerate before adding the final cream portion

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