Creamy Clam Chowder Sourdough (Printer-friendly)

Velvety chowder with clams, bacon, and potatoes served in a warm sourdough bowl.

# What You'll Need:

→ Seafood

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

→ Meats

03 - 4 slices thick-cut bacon, diced

→ Vegetables

04 - 1 medium yellow onion, finely diced
05 - 2 celery stalks, diced
06 - 2 medium Yukon Gold potatoes, peeled and diced (approx. 2 cups)
07 - 2 cloves garlic, minced
08 - 2 tablespoons fresh parsley, chopped (plus extra for garnish)

→ Dairy

09 - 3 tablespoons unsalted butter
10 - 1 cup heavy cream
11 - 1 cup whole milk

→ Pantry

12 - 1/4 cup all-purpose flour
13 - 1 bay leaf
14 - 1/2 teaspoon dried thyme
15 - 1/2 teaspoon freshly ground black pepper
16 - 1/2 teaspoon salt, or to taste

→ Bread

17 - 4 small round sourdough boules (bread bowls), tops removed and insides hollowed

# How to Prepare:

01 - Heat a large pot over medium heat and cook diced bacon until crisp. Remove bacon with a slotted spoon and set aside. Retain 2 tablespoons of bacon fat in the pot and discard excess.
02 - Add butter to the pot and melt. Sauté diced onions and celery for 5 to 7 minutes until softened. Add minced garlic and cook for an additional minute.
03 - Sprinkle in all-purpose flour and stir constantly for 2 minutes to form a roux base.
04 - Gradually whisk in reserved clam juice, bottled clam juice, whole milk, and heavy cream, stirring continuously until the mixture is smooth.
05 - Add diced potatoes, bay leaf, dried thyme, salt, and black pepper. Bring to a gentle simmer and cook for 15 to 18 minutes, stirring occasionally, until potatoes become tender.
06 - Stir in chopped clams with their remaining juice, cooked bacon, and chopped parsley. Simmer for an additional 5 minutes. Remove the bay leaf.
07 - Taste the chowder and adjust salt and pepper as desired. Ladle the hot chowder into hollowed sourdough bread bowls, garnish with additional parsley, and serve immediately.

# Expert Advice:

01 -
  • The bread bowl soaks up every creamy, smoky drop so nothing goes to waste.
  • Its impressive enough for guests but forgiving enough for a weeknight.
  • Bacon and clams together create a savory sweetness that feels like pure comfort.
02 -
  • Dont rush the roux—if it burns, the whole pot tastes bitter and theres no fixing it.
  • Use a gentle simmer, not a rolling boil, or the cream will break and turn grainy.
  • Hollow your bread bowls deep enough to hold a full ladle, but leave the walls thick so they dont tear.
03 -
  • Toast the hollowed-out sourdough bowls in the oven for five minutes before serving so the inside crisps up and doesnt get soggy.
  • Always taste your chowder after adding the clams—canned clams can be salty, so adjust seasoning at the very end.
  • Use a heavy-bottomed pot to prevent scorching, especially when making the roux and simmering the cream.

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