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

Ingredients

• 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

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. 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.
3. 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.
4. Toss your onions, celery, and garlic into the pot and cook them up until they're beautifully soft and golden.
5. 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.
6. 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.
7. 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.

FAQ

Can I make the clam chowder in advance?

Absolutely! Prepare it the day before and simply reheat gently on the stovetop when you're ready to serve.

Can I use a different type of bread for the bowl?

Yes, indeed! Any round, sturdy bread with a good crust will do - think boule, kaiser rolls, or small artisan loaves.

Could I add other types of seafood?

You bet! Feel free to toss in other cooked seafood like shrimp or scallops. Just make sure you don't overcook them.

What should I do with any leftover clam chowder?

Simply store it in an airtight container in the fridge. It'll keep for about 3 days.

What kind of clams should I use for this recipe?

We recommend canned clams for convenience and consistency, but fresh clams can certainly be used. If using fresh clams, you'll need to steam them first and use the cooking liquid as a substitute for the canned clam juice.

I'm lactose intolerant. Can I substitute the heavy cream with a non-dairy option?

Absolutely! You can substitute the heavy cream with a non-dairy alternative like coconut milk or almond milk. It may alter the taste slightly but will still yield a delicious chowder.

Can this recipe be doubled or halved?

Of course! This recipe can easily be adjusted to fit the number of servings you need. Just remember to adjust all the ingredients proportionally.

Can I freeze leftover clam chowder?

Clam chowder with cream doesn't freeze well as dairy tends to separate when thawed, altering the texture. However, if you're planning on freezing, consider making the chowder up to the point before adding the cream, then add fresh cream when you're reheating it.

Can I add vegetables to my clam chowder?

Yes, additional vegetables such as carrots, leeks, or corn can be added for extra texture and flavor. Just be aware that additional ingredients might change the cooking time and texture of the chowder.

How do I thicken my clam chowder?

If you prefer a thicker chowder, you can make a roux with flour and butter and add it to the soup. Alternatively, pureeing a portion of the cooked potatoes and adding them back into the soup can also help thicken it.

Our Clam Chowder in a Sourdough Bowl is more than just a meal - it's a comforting, hearty experience. It's about savoring the creamy richness of the chowder, the crunch of the bread bowl, and the satisfaction that comes with a truly well-made dish. So don't wait, give this recipe a whirl and enjoy a delightful taste of coastal tradition!