Classic American Clam Chowder Bread Bowl

A rich, creamy American clam chowder filled with tender clams, smoked bacon, and potatoes, served inside a rustic, hollowed-out artisan bread bowl.

Ingredients

• 500 g fresh clams
• 15 g butter
• 15 g all-purpose flour
• 200 ml milk
• 200 ml heavy cream
• 100 g bacon
• 2 potatoes
• 1 red onion
• 2 stalks celery
• 1 loaf round artisan bread
• to taste salt
• to taste black pepper
• optional fresh parsley
• optional toasted bread croutons

Instructions

1. 1Boil the clams

   

   Place the clams into a pot of boiling water and cook them until they open up, releasing their flavorful juices into the broth. Once done, reserve the delicious clam broth for later use in the soup base.

   Tip: Make sure to save all the clam broth as it acts as the primary flavor foundation for the soup.
2. 2Extract the clam meat

   

   Carefully take the cooked clams and manually remove the tender clam meat from their shells using a spoon or your fingers. Set the extracted meat aside to be added back into the soup later.

   Tip: Check the shells carefully to ensure no small shell fragments cling to the meat.
3. 3Dice the celery

   

   Take fresh celery stalks and place them on a wooden cutting board. Using a sharp chefs knife, dice the celery into small, uniform pieces to build the aromatic base of the chowder.

   Tip: Uniform cutting ensures the vegetables cook evenly and blend smoothly into the creamy texture.
4. 4Cube the potatoes

   

   Peel the potatoes and place them on a cutting board. Slice them into small, even cubes so they cook through properly and provide a hearty texture to the chowder.

   Tip: Keep the potato cubes uniform in size so they soften at the same rate during simmering.
5. 5Chop the red onion

   

   Take a red onion, peel away the outer layers, and chop it finely into small pieces on the cutting board. These onions will add a sweet and savory depth when sautéed with the other vegetables.

   Tip: Cut the red onion into fine pieces so they melt into the soups base without overpowering chunks.
6. 6Slice the bacon

   

   Take strips of bacon and slice them crosswise into small, uniform pieces. These pieces will be rendered in the pan to release rich smoky fats for cooking the vegetables.

   Tip: Chilling the bacon slightly before cutting makes it easier to slice into clean, uniform pieces.
7. 7Make the roux

   

   Melt 15 grams of butter in a frying pan over medium heat, then stir in 15 grams of flour. Cook the mixture together until it thickens to form a smooth roux base for the soup.

   Tip: Stir continuously to prevent the flour from burning or forming lumps.
8. 8Add milk and cream to the roux

   

   Gradually add 100ml of milk and 100ml of heavy cream into the prepared roux, whisking continuously until the mixture becomes smooth and thickened. Set this white sauce aside for later use.

   Tip: Pour the liquids in slowly while whisking vigorously to ensure a smooth, lump-free texture.
9. 9Fry the bacon

   

   Place sliced bacon pieces into a pan and fry until they are nicely browned and rendered. Remove a portion of the cooked bacon and set it aside to use as a garnish later.

   Tip: Keep the heat at medium so the bacon renders its fat evenly without burning.
10. 10Sauté vegetables with bacon

    

    Add finely diced potatoes, red onions, and celery into the pan along with the remaining bacon. Sauté the ingredients briefly together to release their flavors.

    Tip: Dice the vegetables uniformly so they cook at an even rate during simmering.
11. 11Pour in the clam broth

    

    Pour the reserved clam cooking broth into the pan containing the sautéed vegetables and bacon. Season with salt and black pepper, then cover and let it simmer for 15 minutes.

    Tip: Use the flavorful broth saved from boiling the clams to enhance the seafood depth of the soup.
12. 12Add more cream and simmer

    

    Stir the remaining milk and heavy cream into the simmering soup base. Add the clam meat for extra flavor along with the prepared white sauce, and simmer on low heat for 5 to 8 minutes until it reaches the desired consistency.

    Tip: Simmer on low heat after adding dairy products to prevent curdling.
13. 13Add Clam Meat

    

    Pour the cooked clam meat directly into the simmering soup pot to enrich the broth with sweet seafood flavor.

    Tip: Make sure to clean the clams properly before boiling so no grit enters the soup.
14. 14Incorporate White Sauce

    

    Add a scoop of the previously prepared thick white sauce into the soup mixture to achieve a rich and velvety texture.

    Tip: Stir well to dissolve the white sauce completely without leaving lumps.
15. 15Hollow out the bread loaf

    

    Take a round artisan bread loaf and use a sharp knife to cut around the top circle, creating a lid. Carefully hollow out the inside crumb of the loaf to form a sturdy bread bowl that can hold the hot soup without leaking.

    Tip: Leave enough thickness on the bottom and sides of the bread bowl so it stays structurally sound when filled with hot soup.
16. 16Assemble and serve the clam chowder bread bowl

    

    Ladle the hot, rich, and creamy American clam soup directly into the freshly hollowed-out bread bowl until it is filled to the brim. The hot soup will slightly soften the inner crust, creating a delicious combination of textures.

    Tip: Garnish immediately after pouring with reserved crispy bacon bits, toasted bread croutons, and chopped fresh parsley for extra flavor and visual appeal.

Storage & Reheating

Burn It Off

Frequently Asked Questions