Classic New England Clam Chowder
Bread Bowl

Experience the ultimate comfort food with this creamy New England Clam Chowder, served in a rustic, hollowed-out sourdough bread bowl for the perfect cozy meal.

Ingredients

• 4 slices bacon
• 1 onion, diced
• 2 stalks celery, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 3 potatoes, diced
• 2 tbsp all-purpose flour
• 500 ml whole milk
• 200 ml heavy cream
• 250 ml clam juice
• 500 g clams
• 1 bay leaf
• 1 sprig fresh thyme
• 4 round sourdough bread loaves
• to taste salt and pepper
• 1/4 cup fresh chives, chopped

Instructions

1. 1Dice the vegetables

   

   Begin by finely dicing the onion, celery, carrots, garlic, and potatoes into uniform pieces. Having everything prepped and ready on your cutting board will make the cooking process much smoother.

   Tip: Cut the vegetables into even sizes so they cook at the same rate.
2. 2Fry the bacon

   

   In a large enameled cast iron pot, fry the bacon pieces over medium heat until they are perfectly golden brown and crispy. Once cooked, remove the bacon from the pot, leaving the rendered fat behind for the next step.

   Tip: Do not discard the bacon fat; it adds a wonderful depth of flavor to the chowder base.
3. 3Sauté the aromatics

   

   Add the diced onions, celery, and carrots into the pot with the reserved bacon fat. Sauté them over medium heat until they begin to soften and become fragrant.

   Tip: Sautéing the vegetables in the bacon fat helps to build a rich flavor foundation for the soup.
4. 4Add flour to thicken

   

   Sprinkle all-purpose flour over the sautéed vegetables. Stir constantly for a few minutes to cook out the raw flour taste, which will help thicken the chowder later.

   Tip: Make sure to stir well to incorporate the flour and prevent it from clumping.
5. 5Build the soup base

   

   Pour the whole milk, cream, and clam juice into the pot. Gently add the diced potatoes and clams, stirring to combine all the ingredients together.

   Tip: Adding the clam juice provides that essential authentic oceanic flavor to the dish.
6. 6Season the chowder

   

   Season the mixture with salt, pepper, a bay leaf, and a sprig of fresh thyme. Cover the pot and allow the soup to simmer for 20 minutes to let the flavors meld.

   Tip: Fresh thyme adds a wonderful aromatic brightness that complements the creamy chowder.
7. 7Finish the chowder

   

   Once the clam chowder has finished simmering and thickened, stir in a handful of fresh, finely chopped chives. This adds a bright, oniony contrast to the rich, creamy soup base and enhances the overall presentation before serving.

   Tip: Add the chives right at the very end to keep them vibrant and fresh; cooking them for too long will dull their color and flavor.
8. 8Prepare the bread bowl

   

   Take a round, crusty loaf of bread and use a serrated knife to carefully cut off the top. Use your hands or the knife to remove the soft interior bread, creating a sturdy hollowed-out bowl that will hold the hot chowder.

   Tip: Leave a thick enough layer of bread on the sides and bottom to ensure the soup doesnt soak through or cause the bowl to collapse.
9. 9Assemble and serve

   

   Carefully ladle the hot, creamy clam chowder into the prepared bread bowl. Once filled, top the soup with the reserved crispy bacon pieces for added texture and a smoky, savory crunch.

   Tip: Serve immediately while the soup is piping hot and the bread bowl is still warm and crusty.

Storage & Reheating

Burn It Off

Frequently Asked Questions