Clam Chowder in a Sourdough Bowl Recipe
Ready to indulge in a bit of culinary magic? Our Clam Chowder in a Sourdough Bowl offers the perfect blend of cozy comfort and hearty satisfaction. Imagine savoring creamy, flavorful chowder filled with tender clams, potatoes, and crisp bacon, all served in a toasty edible bowl. Whether you're planning a special dinner or just looking to spoil yourself a little, this recipe is sure to hit the spot.
Clam Chowder is an old-time favorite that hails from America's eastern shores. Over centuries, this humble stew has captured hearts from New England to the West Coast, and beyond. Serving chowder in a bread bowl started in the breezy city of San Francisco. Local eateries in the iconic Fisherman's Wharf began serving their sumptuous chowder in hollowed-out sourdough loaves, creating a wonderfully indulgent and rustic eating experience. It's time to bring that experience into your own kitchen!
- Preparation Time: 20 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Servings: 4
- 4 big, crusty sourdough loaves
- 2 cans (6.5 oz each) clams in juice
- 4 thick slices of bacon, cut into bite-sized pieces
- 1 large onion, chopped
- 2 sticks of celery, diced
- 3 garlic cloves, minced
- A sprinkle of fresh thyme leaves
- 3 medium-sized potatoes, peeled and cubed
- 1 cup of heavy cream
- 2 cups of chicken broth
- Salt and pepper to taste
- A handful of fresh parsley, finely chopped
- Preheat the oven to 350 degrees F (175 degrees C).
- Lop off the top of each sourdough loaf and hollow out the inside to create a bowl. Keep the removed bread for dipping. Place your bread bowls and lids on a baking sheet and pop them in the oven to warm for about 10-15 minutes.
- Meanwhile, cook the bacon bits in a large pot until they're nice and crispy. Use a slotted spoon to scoop them out, leaving the bacon fat behind in the pot.
- Toss your onions, celery, and garlic into the pot and cook them up until they're beautifully soft and golden.
- Drain the clams but keep the juice. Chuck the clam juice, potatoes, thyme, and chicken broth into the pot. Make sure your potatoes are just about covered in liquid; if not, add a bit of water. Bring everything to a boil, then turn the heat down and let it simmer until the potatoes are tender, which should take about 15-20 minutes.
- Stir in the clams, cream, and crispy bacon bits. Season with salt and pepper, then let it all cook together until it's nicely heated through.
- Ladle your lovely, creamy clam chowder into the warmed bread bowls. Sprinkle with fresh parsley and serve straight away, with the bread tops and extra bread on the side for dipping.