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Creamy New England Clam Chowder Bread Bowl Recipe

New England clam chowder bread bowl - featured image
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A comforting and creamy New England clam chowder served inside a crusty sourdough bread bowl, combining smoky bacon, tender clams, and rich cream for a nostalgic and satisfying meal.

Ingredients

Scale
  • 2 (6.5 oz) cans minced clams with juice (or fresh clams)
  • 4 slices bacon, chopped
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 2 medium russet potatoes, peeled and cubed
  • 1 cup fresh corn kernels (optional)
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk (or 2% milk)
  • 1 cup heavy cream
  • 2 cups low sodium chicken broth
  • 1 teaspoon fresh thyme, chopped
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 4 medium-sized sourdough bread bowls

Instructions

  1. Prepare the bread bowls by cutting a circle near the top of each sourdough loaf and hollowing out the inside, leaving about a 1-inch thick wall. Set aside the bread pulp.
  2. Cook the chopped bacon in a large saucepan or Dutch oven over medium heat until crispy, about 6-8 minutes. Remove bacon with a slotted spoon and leave the rendered fat in the pan.
  3. Add butter to the bacon fat, then sauté diced onion, celery, and garlic until soft and fragrant, about 5 minutes.
  4. Stir in cubed potatoes and fresh corn kernels, cooking for 2 minutes to coat with butter and flavors.
  5. Sprinkle flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
  6. Slowly whisk in chicken broth, then milk and heavy cream. Add bay leaf and fresh thyme. Bring to a gentle simmer over medium heat.
  7. Simmer gently for 15-20 minutes until potatoes are fork-tender and soup thickens, stirring occasionally.
  8. Stir in minced clams with their juice and cooked bacon pieces. Heat through for 3-5 minutes without boiling.
  9. Remove bay leaf. Season chowder with salt and pepper to taste.
  10. Ladle hot chowder into each hollowed sourdough bread bowl. Garnish with extra thyme or crispy bacon bits if desired.

Notes

Do not boil chowder after adding cream and clams to prevent cream separation and rubbery clams. Hollow bread bowls carefully to avoid tearing. Toast bread pulp for croutons. Add a splash of milk or broth if chowder is too thick. Fresh thyme preferred for best flavor. Variations include gluten-free, dairy-free, vegetarian, and spicy options.

Nutrition

Keywords: clam chowder, New England, bread bowl, creamy chowder, comfort food, bacon, sourdough, seafood soup

Find it online: https://emmayum.com/creamy-new-england-clam-chowder-bread-bowl-recipe-easy-homemade-comfort-meal/