Creamy Clam Chowder Sourdough (Printable)

Velvety chowder with tender clams, smoky bacon, potatoes in a crusty sourdough bowl.

# What You'll Need:

→ Seafood

01 - 1 lb canned chopped clams, drained (reserve juice)

→ Meats

02 - 3.5 oz bacon, diced

→ Vegetables

03 - 1 medium onion, finely chopped
04 - 2 celery stalks, finely chopped
05 - 2 medium potatoes, peeled and diced
06 - 2 cloves garlic, minced

→ Liquids

07 - 1 cup clam juice (from cans plus bottled if needed)
08 - 2 cups whole milk
09 - 1 cup heavy cream

→ Pantry

10 - 2 tbsp unsalted butter
11 - 2 tbsp all-purpose flour
12 - 1 bay leaf
13 - 1/2 tsp dried thyme
14 - Salt and freshly ground black pepper, to taste

→ Bread

15 - 4 round sourdough bread loaves (small, about 6 in diameter)

# How-To Steps:

01 - In a large pot over medium heat, cook the bacon until crisp. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
02 - Add butter, then sauté onion and celery in the bacon fat until softened, about 5 minutes. Stir in garlic and cook 1 minute more.
03 - Sprinkle flour over the vegetables and stir to form a roux. Cook for 2 minutes, stirring constantly.
04 - Gradually whisk in clam juice, scraping up any browned bits. Add potatoes, bay leaf, thyme, and season with salt and pepper.
05 - Bring to a simmer, cover, and cook 15-20 minutes until potatoes are tender.
06 - Reduce heat to low. Stir in milk, cream, clams, and half of the cooked bacon. Heat gently for 5 minutes; do not boil. Adjust seasoning.
07 - Meanwhile, prepare the sourdough bread bowls by slicing off the tops and hollowing out the centers, leaving a thick shell.
08 - Ladle hot chowder into each bread bowl. Garnish with reserved bacon and fresh parsley if desired. Serve immediately.

# Expert Advice:

01 -
  • The combination of smoky bacon and sweet clams creates layers of flavor that make every spoonful feel like a hug from someone who loves you.
  • Serving it in sourdough bowls turns an already delicious soup into an interactive experience where every part is edible.
02 -
  • Never let the chowder come to a rolling boil after adding the dairy or it will separate and look curdled no matter how good it tastes.
  • The chowder thickens as it sits, so if you are making it ahead, thin it with a little more milk or cream before serving.
03 -
  • Rinse your canned clams briefly under cold water if they taste too metallic, then add that rinse liquid to the pot so you do not lose any flavor.
  • Use a waxy potato like Yukon Gold instead of russets because they hold their shape better in soup.

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