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Creamy Clam Chowder in Crispy Sourdough Bread Bowls

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A cozy and comforting clam chowder served in crispy sourdough bread bowls, perfect for busy weeknights or chilly evenings. This recipe combines creamy chowder with crunchy, tangy bread for a satisfying meal.

Ingredients

Scale
  • 2 cans (6.5 oz / 185g each) chopped clams with juice
  • 4 slices thick-cut bacon, chopped
  • 1 medium yellow onion, finely diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 2 medium Yukon Gold potatoes, peeled and diced
  • 3 cups (720 ml) clam juice or low-sodium chicken broth
  • 1 cup (240 ml) heavy cream
  • 1 cup (240 ml) whole milk
  • 2 tablespoons unsalted butter
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
  • Salt and freshly ground black pepper, to taste
  • 4 small round sourdough loaves (about 6 inches diameter each)
  • Olive oil or melted butter, for brushing

Instructions

  1. Preheat oven to 375°F (190°C). Using a serrated knife, cut off the top of each sourdough loaf and hollow out the insides, leaving about a ½-inch thick shell. Brush inside with olive oil or melted butter. Place on a baking sheet and bake for 10-12 minutes until golden and crisp. Set aside to cool slightly.
  2. In a large pot or Dutch oven over medium heat, cook chopped bacon until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside, leaving bacon fat in the pot.
  3. Add butter to the bacon fat, then sauté diced onion, celery, and garlic until softened and fragrant, about 5 minutes.
  4. Stir in diced potatoes, then pour in clam juice or chicken broth. Bring to a simmer and cook until potatoes are tender but not mushy, about 12-15 minutes. Stir occasionally to prevent sticking.
  5. Lower heat to medium-low. Add canned clams with juice, cooked bacon, fresh thyme, salt, and pepper. Slowly stir in heavy cream and milk, warming gently without boiling. Simmer for another 5 minutes to meld flavors.
  6. Taste and adjust seasoning if needed. If chowder is too thick, add a splash of milk or broth.
  7. Ladle chowder into warm, crispy sourdough bread bowls. Garnish with fresh parsley or chives if desired. Serve immediately.

Notes

Simmer chowder gently without boiling to prevent cream from curdling. Toast bread bowls before filling to keep them crispy longer. Use Yukon Gold potatoes for best texture. For vegetarian version, omit bacon and add smoked paprika. For dairy-free, substitute cream and milk with coconut or almond milk. Serve chowder immediately to avoid soggy bread bowls.

Nutrition

Keywords: clam chowder, sourdough bread bowls, creamy chowder, seafood soup, comfort food, easy dinner, homemade chowder

Find it online: https://leilameals.com/creamy-clam-chowder-in-crispy-sourdough-bread-bowls-easy-homemade-recipe/