Creamy Clam Chowder Sourdough

The smell hit me before I even opened the door—bacon, butter, and something briny from the sea. My neighbor was testing chowder recipes for her coastal café, and I wandered in just as she ladled the first spoonful into a hollowed sourdough round. One taste and I knew this wasn't just soup—it was the kind of meal that makes you forget the rain outside.

I made this for my family on a cold Sunday after a beach walk, still sandy and hungry. My daughter tore into her bread bowl before I could even set down the ladle, and my husband declared it better than any restaurant version he'd tried. We sat at the table longer than usual that night, scraping the last bits of chowder-soaked bread from the bottom of the bowls.

Ingredients

• Chopped clams with reserved juices: The briny liquid is the soul of this chowder, so never drain it away—it builds the base flavor.
• Bottled clam juice: This amplifies the ocean taste without overpowering the creaminess.
• Thick-cut bacon: Render it slowly for crispy bits and smoky fat that coats every vegetable.
• Yellow onion and celery: The classic aromatic duo that sweetens as it softens and adds texture.
• Yukon Gold potatoes: They hold their shape but turn buttery soft, thickening the chowder naturally.
• Garlic: Just two cloves bloomed in bacon fat make the whole pot smell like home.
• Fresh parsley: Bright green and grassy, it cuts through the richness at the very end.
• Unsalted butter: Melts into the roux and adds a silky mouthfeel that cream alone cant give.
• Heavy cream and whole milk: Together they create the perfect balance of richness and lightness.
• All-purpose flour: Whisked into butter, it thickens without turning gluey if you stir constantly.
• Bay leaf, thyme, black pepper, salt: Simple seasonings that let the clams and bacon shine.
• Sourdough boules: Choose crusty, sturdy rounds that can hold the weight of hot chowder without collapsing.

Instructions

Render the bacon:

Cook the diced bacon over medium heat until the edges curl and turn golden brown. Remove the crispy pieces and leave just enough fat to coat the bottom of the pot.

Build the aromatic base:

Melt butter into the bacon fat, then add onions and celery. Let them soften and turn translucent, then stir in garlic until fragrant—about one minute is all it needs.

Make the roux:

Sprinkle flour over the vegetables and stir constantly for two minutes. It should smell toasty and coat everything in a pale blonde paste.

Add the liquids:

Pour in reserved clam juice, bottled clam juice, milk, and cream slowly, whisking as you go to avoid lumps. The mixture will thicken as it heats.

Simmer with potatoes:

Add diced potatoes, bay leaf, thyme, salt, and pepper. Let it bubble gently for 15 to 18 minutes, stirring now and then until the potatoes are fork-tender.

Stir in clams and bacon:

Add the clams with any remaining juice, the cooked bacon, and chopped parsley. Simmer for five more minutes to marry the flavors, then fish out the bay leaf.

Season and serve:

Taste and adjust salt and pepper as needed. Ladle the steaming chowder into hollowed sourdough bowls and garnish with extra parsley.

Save

The first time I served this at a dinner party, my friend asked for the recipe before she even finished her bowl. She said it reminded her of a harbor-side café in Maine where she used to eat as a kid. That night, the chowder became more than dinner—it became a bridge to someone elses memory, and that felt like the best kind of cooking.

Storage and Reheating

Store leftover chowder in an airtight container in the fridge for up to three days. Reheat gently on the stovetop over low heat, stirring often to prevent the cream from separating. If it thickens too much, thin it with a splash of milk or clam juice until it flows off the spoon again.

Variations to Try

Swap half the bacon for diced smoked ham if you want a deeper, meatier flavor. Add a pinch of cayenne or a few dashes of hot sauce if you like a little heat creeping through the cream. For a gluten-free version, replace the flour with cornstarch and serve the chowder in gluten-free bread bowls or sturdy ceramic crocks.

Pairing and Serving Ideas

This chowder pairs beautifully with a crisp Sauvignon Blanc or a buttery Chardonnay that echoes the creaminess. Serve it alongside a simple green salad dressed with lemon and olive oil to balance the richness. If youre feeding a crowd, set out extra sourdough rolls for dipping once the bowls are gone.

• Garnish with a drizzle of olive oil and cracked black pepper for a rustic finish.
• Serve with oyster crackers on the side for extra crunch.
• Make it a meal by adding a wedge of sharp cheddar and apple slices on the side.

Save

Every time I make this, I think of that rainy afternoon in my neighbors kitchen and how a single bowl of chowder can turn a gray day golden. I hope it does the same for you.

Common Questions

→ What type of bread is best for the bowl?

Round sourdough boules with a crusty exterior hold the chowder well and add a pleasant tangy flavor.

→ How can I achieve a smoky flavor?

Use thick-cut bacon cooked until crisp, or substitute half with smoked ham to enhance smokiness.

→ Can I make this chowder gluten-free?

Replace all-purpose flour with cornstarch and serve in gluten-free bread options to maintain thickness and flavor.

→ How long should I simmer the potatoes?

Simmer the potatoes gently for 15–18 minutes until they are tender but not falling apart.

→ What garnish complements the chowder?

Fresh chopped parsley adds a bright, herbal note and an appealing visual contrast to the rich soup.

→ What wine pairs well with this dish?

A crisp white wine like Sauvignon Blanc or Chardonnay complements the creamy texture and seafood flavors.