Classic Clam Chowder
Sourdough Bread Bowl

Enjoy this hearty, authentic New England-style clam chowder served in a warm, crusty sourdough bread bowl for the ultimate comfort meal.

Ingredients

• 500 g fresh clams
• 100 g bacon, sliced
• 1 onion, diced
• 2 celery stalks, diced
• 3 potatoes, cubed
• 2 garlic cloves, minced
• 30 g unsalted butter
• 2 tbsp all-purpose flour
• 250 ml clam broth
• 250 ml heavy cream
• 1 sourdough bread loaf
• to taste salt
• to taste fresh parsley, chopped

Instructions

1. 1Boil the clams

   

   Place the clams in cold water and heat them. Immediately remove the clams from the pot as soon as they open their shells to keep them tender. Reserve the cooking liquid, known as clam broth, for the soup base.

   Tip: Do not throw away the clam broth; it contains essential flavor for the chowder.
2. 2Prepare the clam meat

   

   Once the clams have cooled slightly, remove the meat from the shells. Chop the clam meat into uniform pieces approximately 5mm in size.

   Tip: Keeping the pieces small ensures every spoonful of soup contains an even distribution of clam.
3. 3Sauté the bacon

   

   In a pan, melt a piece of unsalted butter over medium heat. Add the sliced bacon and sauté until it releases its oil and begins to brown.

   Tip: Use a heavy-bottomed pan to ensure even heat distribution for the bacon.
4. 4Sauté the vegetables

   

   Add the diced onion, celery, minced garlic, and cubed potatoes to the pan with the bacon. Stir-fry the mixture evenly until the vegetables begin to soften.

   Tip: Sautéing the vegetables in the bacon fat adds a deep, savory flavor base.
5. 5Create the soup base

   

   After adding flour to the vegetable mixture to act as a thickener, pour in the reserved clam broth and heavy cream. Alternatively, you can use a 1:1 mixture of milk and cream.

   Tip: Adjust the amount of flour added to achieve your desired soup thickness.
6. 6Simmer and season

   

   Allow the soup base to simmer for about 10 minutes. Stir in the chopped clam meat and season with salt to taste. Simmering for this duration ensures the clams remain tender.

   Tip: Do not overcook the clams, or they will become rubbery.
7. 7Prepare the bread bowl

   

   Take a store-bought sourdough bread, cut off the top, and scoop out the inside to create a bowl for the soup. This hollowed-out loaf serves as a rustic and edible vessel for the clam chowder.

   Tip: Keep the bread chunks you scoop out to dip in the soup later or use them for breadcrumbs.
8. 8Bake the bread bowl

   

   To achieve a crispier texture for your bread bowl, place the hollowed bread into an oven preheated to 150 degrees Celsius. Bake it for 15 to 20 minutes until the crust is golden and firm.

   Tip: Be careful not to over-bake, as the bread should remain soft on the inside while becoming crispy on the outside.
9. 9Thicken the soup base

   

   After sautéing the bacon, onion, celery, minced garlic, and diced potatoes, add flour to the pan. The amount of flour added will determine the final thickness of your chowder.

   Tip: Stir the flour in thoroughly to ensure there are no lumps before adding the liquids.

Storage & Reheating

Burn It Off

Frequently Asked Questions