Creamy Clam Chowder Bread (Printer-Friendly)

Velvety chowder with clams, potatoes, and smoky bacon served in a crusty bread bowl comfort dish.

# What You'll Need:

→ Seafood

01 - 2 cans (6.5 oz each) chopped clams, drained, juice reserved

→ Meats

02 - 4 slices thick-cut bacon, diced

→ Vegetables

03 - 1 medium yellow onion, diced
04 - 2 celery stalks, diced
05 - 2 medium Yukon Gold potatoes, peeled and diced (about 2 cups)
06 - 2 cloves garlic, minced

→ Dairy

07 - 3 tablespoons unsalted butter
08 - 1 1/2 cups whole milk
09 - 1 cup heavy cream

→ Pantry

10 - 1/4 cup all-purpose flour
11 - 2 cups bottled clam juice plus reserved clam juice
12 - 1 bay leaf
13 - 1/2 teaspoon dried thyme
14 - Salt and freshly ground black pepper, to taste

→ Bread Bowls

15 - 4 small round sourdough loaves (approx. 6 inches diameter)

# How to Make It:

01 - In a large pot or Dutch oven over medium heat, cook diced bacon until crispy. Remove with a slotted spoon and set aside, leaving about 2 tablespoons of bacon fat in the pot.
02 - Add butter to the pot. Sauté diced onion and celery in the bacon fat and butter until softened, approximately 5 minutes. Stir in minced garlic and cook for 1 minute.
03 - Sprinkle flour over the vegetables, stirring constantly for 2 minutes to form a roux.
04 - Gradually whisk in reserved clam juice and bottled clam juice, scraping up any browned bits from the bottom of the pot.
05 - Add diced potatoes, bay leaf, and dried thyme. Bring to a simmer and cook until potatoes are tender, about 12 to 15 minutes.
06 - Stir in whole milk and heavy cream. Gently simmer for 5 minutes without boiling.
07 - Stir in chopped clams and half of the cooked bacon. Heat through for 2 to 3 minutes. Season with salt and freshly ground black pepper. Remove bay leaf.
08 - Slice off the top quarter of each sourdough loaf. Hollow out the center leaving a 3/4-inch thick shell.
09 - Ladle piping hot chowder into bread bowls. Garnish with the remaining bacon and fresh herbs if desired. Serve immediately.

# Expert Advice:

01 -
  • The bread bowl is edible, turning every bite into a wonderful interplay of crispy, buttery bread and silky chowder
  • It comes together in under an hour, making it perfect for weeknight dinners or impressing guests without stress
  • That perfect balance of tender clams, smoky bacon, and velvety cream feels indulgent but tastes like home
02 -
  • Don't skip the gradual whisking of the broth into your roux. This single step is what prevents lumpy chowder and keeps it silky
  • The potato size matters enormously. Dice them small enough that they cook through in 15 minutes but large enough that they don't disappear into the cream
  • Tasting and adjusting salt and pepper at the very end is essential, because the clam juice and bacon add a lot of saltiness as you go
  • Fresh clams are wonderful if you can get them, but canned clams are reliable, shelf-stable, and honestly make just as delicious a chowder
03 -
  • Make your roux with patience. Don't rush it or crank the heat too high, or it'll brown unevenly and taste slightly bitter
  • Buy the thickest-cut bacon you can find. Regular bacon gets lost in all this richness, but thick-cut bacon stays crispy and contributes real flavor and texture
  • If you've added too much salt, a small peeled potato cooked in the chowder for a few minutes will absorb some of it, then you remove the potato before serving
  • Sourdough bread is sturdier than white sandwich bread, so it won't fall apart from the hot chowder. Don't substitute soft bread

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