Creamy Clam Chowder Sourdough (Printable version)

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

# What You’ll Need:

→ Seafood

01 - 1 lb canned chopped clams, drained (reserve juice)

→ Meats

02 - 3.5 oz bacon, diced

→ Vegetables

03 - 1 medium onion, finely chopped
04 - 2 celery stalks, finely chopped
05 - 2 medium potatoes, peeled and diced
06 - 2 cloves garlic, minced

→ Liquids

07 - 1 cup clam juice (from cans plus bottled if needed)
08 - 2 cups whole milk
09 - 1 cup heavy cream

→ Pantry

10 - 2 tbsp unsalted butter
11 - 2 tbsp all-purpose flour
12 - 1 bay leaf
13 - 1/2 tsp dried thyme
14 - Salt and freshly ground black pepper, to taste

→ Bread

15 - 4 round sourdough bread loaves (small, about 6 in diameter)

# How to Make It:

01 - In a large pot over medium heat, cook the bacon until crisp. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
02 - Add butter, then sauté onion and celery in the bacon fat until softened, about 5 minutes. Stir in garlic and cook 1 minute more.
03 - Sprinkle flour over the vegetables and stir to form a roux. Cook for 2 minutes, stirring constantly.
04 - Gradually whisk in clam juice, scraping up any browned bits. Add potatoes, bay leaf, thyme, and season with salt and pepper.
05 - Bring to a simmer, cover, and cook 15–20 minutes until potatoes are tender.
06 - Reduce heat to low. Stir in milk, cream, clams, and half of the cooked bacon. Heat gently for 5 minutes; do not boil. Adjust seasoning.
07 - Meanwhile, prepare the sourdough bread bowls by slicing off the tops and hollowing out the centers, leaving a thick shell.
08 - Ladle hot chowder into each bread bowl. Garnish with reserved bacon and fresh parsley if desired. Serve immediately.

# Expert tips:

01 -
  • The smoky bacon and tender clams create layers of flavor that make each spoonful feel like a warm hug
  • Serving it in bread bowls turns dinner into something that feels special and restaurant worthy
02 -
  • Never let the chowder boil after adding dairy or it will separate and become grainy
  • The chowder thickens as it cools, so thin with extra milk or cream when reheating
03 -
  • If the chowder is too thick, add warm milk rather than water to maintain creaminess
  • Fresh clams can be used instead of canned, chop them after steaming and save the liquid

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