Festive Creamy Clam Chowder
Bread Bowl

Ring in the holidays with this rich, creamy clam chowder served in a rustic bread bowl. Featuring fresh clams, crispy bacon, and tender potatoes, it's a true comfort classic.

Ingredients

• 1 kg fresh clams
• 1 whole round crusty bread loaf
• 200 g bacon
• 2 medium potatoes
• 1 medium onion
• 2 stalks celery
• 3 cloves garlic
• 2 tbsp butter
• 3 tbsp flour
• 500 ml clam broth
• 250 ml milk
• 100 ml heavy cream
• 1 tbsp olive oil
• to taste salt and black pepper
• optional fresh parsley

Instructions

1. 1Boil the clams

   

   Place the fresh clams in a pot of water and bring to a boil. Allow them to cook until the shells naturally open. Once open, skim any foam from the surface to ensure a clean broth.

   Tip: Be sure to remove the clams promptly once they open to keep the meat tender.
2. 2Prepare the bread bowl

   

   Take a round loaf of crusty bread and carefully slice off the top. Use a knife or your hands to scoop out the soft center, creating a hollow bread bowl perfect for serving the chowder.

   Tip: Save the scooped-out bread pieces to toast and serve as crunchy garnishes for the soup.
3. 3Fry the bacon

   

   Add diced bacon to a hot pan and fry until it reaches a golden brown, crispy texture. Remove the cooked bacon from the pan and set it aside for later.

   Tip: Keep the rendered bacon fat in the pan to add extra savory flavor to the onion and celery.
4. 4Sauté the aromatics

   

   In the same pan used for the bacon, add the chopped onion and celery. Sauté over medium heat until the vegetables are softened and fragrant.

   Tip: Cooking the vegetables in the bacon fat enhances their natural sweetness.
5. 5Incorporate the flour

   

   Sprinkle the flour over the sautéed vegetables in the pan. Stir continuously until the flour is fully incorporated and the raw flour smell has cooked off.

   Tip: Ensure the flour is well-mixed to prevent any lumps from forming in your chowder base.
6. 6Add the clam broth

   

   Slowly pour 500ml of the reserved, grit-free clam broth into the pan with the vegetable and flour mixture. Stir constantly to dissolve the flour and create a smooth base.

   Tip: Pour the broth in gradually while stirring to maintain a silky consistency.
7. 7Add clam meat and bacon

   

   Add the prepared clam meat and a portion of the cooked bacon to the thickened soup base. The clam meat provides a fresh oceanic flavor, while the bacon adds a savory, smoky note to the chowder.

   Tip: Be careful not to overcook the clams once added to the hot soup, as they can become rubbery.
8. 8Finish with cream

   

   Turn off the heat and pour in the heavy cream. Stir continuously until the soup becomes smooth, creamy, and well combined.

   Tip: Adding the cream after turning off the heat prevents it from curdling or separating.
9. 9Add garlic and butter

   

   Add the minced garlic and a piece of butter to the sautéed onion and celery in the pan. Stir until the butter is completely melted and fragrant.

   Tip: Keep the heat medium to prevent the garlic from burning, which can turn bitter.

Storage and Reheating

Burn It Off

Frequently Asked Questions