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Cozy New England Clam Chowder Recipe in Sourdough Bread Bowl Easy and Best

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A comforting and creamy New England clam chowder served in a crusty sourdough bread bowl, perfect for chilly evenings and cozy meals.

Ingredients

Scale
  • 2 (6.5-ounce) cans baby clams, drained with juice reserved
  • 3 medium Yukon Gold potatoes, peeled and diced
  • 4 strips thick-cut bacon, chopped
  • 1 medium yellow onion, finely chopped
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
  • 1 bay leaf
  • Salt and pepper to taste
  • 4 small round sourdough bread loaves
  • Optional: 1/2 cup small-curd cottage cheese, blended smooth
  • Optional: Fresh parsley, chopped for garnish

Instructions

  1. Prepare the bread bowls by slicing off the tops and hollowing out the inside, leaving about a 1-inch thick wall. Set aside the removed bread for dipping.
  2. Cook the chopped bacon in a Dutch oven or heavy pot over medium heat until crisp, about 6-8 minutes. Remove bacon bits with a slotted spoon, leaving the rendered fat in the pot.
  3. Add butter to the bacon fat. Once melted, add onion, celery, and garlic. Cook, stirring occasionally, until softened and fragrant, about 5 minutes.
  4. Sprinkle flour over the veggies and stir well to coat. Cook for about 2 minutes, stirring constantly to remove raw flour taste.
  5. Gradually whisk in reserved clam juice, milk, and heavy cream. Stir to combine and bring to a gentle simmer. Add diced potatoes, bay leaf, and thyme. Simmer for 15-20 minutes until potatoes are tender.
  6. Stir in drained clams and cooked bacon bits. Heat through for about 5 minutes. Fold in blended cottage cheese if using. Season with salt and pepper to taste. Remove bay leaf before serving.
  7. Ladle hot chowder into each sourdough bread bowl. Garnish with fresh parsley if desired. Serve immediately with the scooped-out bread for dipping.

Notes

Use reserved clam juice for added ocean flavor. Do not overcook clams to avoid rubberiness. Yukon Gold potatoes hold shape well. Blend cottage cheese for creaminess without heaviness. Hollow bread bowls carefully to prevent leaking. Toast inside of bread bowls lightly before serving to reduce sogginess. Adjust thickness with milk or flour slurry as needed. For gluten-free, use gluten-free flour and bread. For dairy-free, substitute milk and cream with coconut or almond milk and omit cottage cheese.

Nutrition

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

Find it online: https://tomyumy.com/cozy-new-england-clam-chowder-recipe-in-sourdough-bread-bowl-easy-and-best/