Creamy Clam Chowder
Sourdough Bread Bowl

Experience the ultimate comfort food with this velvety, ocean-fresh clam chowder served in a toasted, hollowed-out sourdough bread bowl.

Ingredients

• 500 g fresh clams
• 4 slices bacon
• 1 onion
• 3 cloves garlic
• 2 stalks celery
• 2 potatoes
• 50 g butter
• 3 tbsp all-purpose flour
• 500 ml whole milk
• 200 ml heavy cream
• 100 ml white wine
• 1 sprig fresh rosemary
• to taste salt
• to taste black pepper
• 4 bread bowls
• to taste fresh parsley

Instructions

1. 1Prepare the aromatics and base

   

   Begin by finely dicing the onion, garlic, bacon, and potato on a wooden cutting board. Preparing all ingredients ahead of time ensures a smooth and efficient cooking process.

   Tip: Cut the potatoes into uniform cubes so they cook evenly throughout the simmering process.
2. 2Sauté aromatics and clams

   

   In a preheated pan with a little oil, add the diced onion, garlic, and fresh clams. Sautéing them together allows the aromatics to infuse into the clams.

   Tip: Keep the heat at medium to avoid burning the garlic while the clams start to open.
3. 3Steam the clams

   

   Add a splash of white wine, water, and fresh rosemary to the pan with the clams. Cover with a lid and cook on low heat for approximately 3 minutes until the clams are fully opened.

   Tip: Using a tight-fitting lid helps trap the steam, ensuring the clams cook thoroughly and retain their moisture.
4. 4Strain the clam stock

   

   Once the clams are cooked, carefully pour the cooking liquid through a fine-mesh sieve into a container to catch the flavorful stock, removing any bits of rosemary or solids. Set the stock aside for the soup base.

   Tip: Save the clam stock; it is packed with ocean flavor and is essential for a delicious chowder.
5. 5Brown the bacon

   

   In the same pan, sauté the diced bacon until it is crispy and well-browned. This releases the fat which adds a rich, smoky flavor base to the chowder.

   Tip: Cook the bacon over medium heat to render the fat slowly without burning the meat.
6. 6Sauté vegetables

   

   Add the diced onion and celery to the pan with the browned bacon. Stir and cook until the vegetables soften and become fragrant.

   Tip: The residual bacon fat will help sauté the vegetables, adding depth to the flavor profile.
7. 7Create the roux

   

   Add a generous block of butter and a sprinkle of flour to the pan with the sautéed onions and celery. Stir the mixture continuously until the butter is melted and the flour is fully incorporated into the vegetables, creating a thick roux base for the chowder.

   Tip: Keep the heat low so the butter doesnt brown too quickly before the flour is fully cooked out.
8. 8Add the clam stock

   

   Slowly pour the strained clam stock into the pan with the vegetable and roux mixture. Stir steadily as you pour to ensure a smooth, uniform base without any clumps.

   Tip: Add the stock gradually for easier control over the thickness of your soup base.
9. 9Incorporate milk

   

   Pour the milk into the pan to build the creamy foundation of the clam chowder. Continue stirring to combine the milk with the stock and roux, ensuring a creamy consistency.

   Tip: Use whole milk for a richer flavor and better texture in your chowder.
10. 10Add potatoes

    

    Gently add the diced potato cubes into the simmering soup mixture. Cover the pan and let it simmer until the potatoes are tender and cooked through.

    Tip: Ensure the potato pieces are cut to a uniform size so they cook evenly.
11. 11Add clams

    

    Stir the prepared clam meat into the thickened soup base. The clams should be tender and add a deep, ocean-fresh flavor to the final dish.

    Tip: Be careful not to overcook the clams as they can become tough.
12. 12Finish with cream

    

    Finish the soup by pouring in a splash of heavy cream while stirring to achieve a velvety texture. Adjust seasoning with salt and black pepper to taste before serving.

    Tip: The heavy cream adds a luxurious mouthfeel—add it at the very end to keep the flavor fresh.
13. 13Season the clam chowder

    

    Add a final seasoning of salt and freshly ground black pepper to the creamy soup. Stir well to ensure the flavors are balanced and fully incorporated into the chowder.

    Tip: Seasoning at the end allows you to taste and adjust the flavor precisely to your preference.

Storing & Reheating

Burn It Off

Frequently Asked Questions