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Creamy Clam Chowder in a Sourdough Bowl – Easy, Best Recipe

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This creamy clam chowder in a sourdough bread bowl is the result of years of trial and error, delivering a rich, velvety broth with tender clams and potatoes, all served in a crusty sourdough bowl. It’s comfort food reimagined—faster, fresher, and with more soul than any restaurant version.

Ingredients

Scale
  • 4 slices bacon, chopped
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 2 cups chicken broth (low-sodium)
  • 1 cup heavy cream
  • 1 cup whole milk
  • 2 pounds fresh littleneck clams, scrubbed clean (or 2 cans high-quality clams, drained and rinsed)
  • 3 medium Yukon Gold potatoes, diced into ½-inch cubes
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • 4 large round sourdough bread loaves (for bowls)

Instructions

  1. Prep the clams: Scrub fresh clams under cold water. Discard any that are open and don’t close when tapped. Soak in salted water for 20 minutes, then drain and rinse. If using canned clams, just drain and set aside.
  2. Cook the bacon: In a large Dutch oven over medium heat, cook chopped bacon until crispy, about 5 minutes. Transfer bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
  3. Sauté the vegetables: Add butter to the bacon fat and melt. Add diced onion and celery, cook until softened, about 4 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
  4. Make the roux: Sprinkle flour over the vegetables and stir constantly for 1-2 minutes until pale golden.
  5. Build the broth: Slowly pour in chicken broth while whisking to prevent lumps. Add thyme sprigs and bay leaf. Bring to a gentle simmer, then stir in diced potatoes. Cook for 8-10 minutes until potatoes are fork-tender.
  6. Add the cream and clams: Reduce heat to low. Stir in heavy cream and whole milk. Warm through for 2 minutes (do not boil). Gently fold in clams and cook for 3-4 minutes until fresh clams open (discard any that stay closed). Season with salt and pepper to taste.
  7. Prepare the bread bowls: While chowder simmers, slice tops off sourdough loaves with a serrated knife. Hollow out each loaf, leaving a ½-inch thick wall. Tear removed bread into chunks for dipping. Place hollowed loaves on a baking sheet and warm in a 350°F oven for 5 minutes.
  8. Assemble and serve: Ladle hot chowder into each bread bowl. Top with crispy bacon and fresh parsley. Serve immediately with bread lids or extra bread chunks for dipping.

Notes

Don’t overcook the clams—fresh clams only need a few minutes. Keep heat low when adding cream to prevent curdling. Toast bread bowls to prevent sogginess. Season with salt at the end. The chowder tastes even better the next day. Store chowder separately from bread bowls.

Nutrition

Keywords: clam chowder, sourdough bread bowl, creamy chowder, seafood soup, New England chowder, easy clam chowder, best clam chowder

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