Creamy Clam Chowder Sourdough

I burned my first batch of clam chowder so badly that the pot needed an overnight soak. The roux seized, the cream split, and I served it anyway with a nervous smile. My dad took one spoonful, paused, then asked if I had a backup plan—we ordered pizza that night.

I made this for a rainy Friday dinner when my sister came over unannounced. She stood in the kitchen tearing off pieces of the bread bowl lid while the chowder simmered, and we ended up talking for two hours. The pot stayed warm on the stove the whole time.

Ingredients

• Canned chopped clams with reserved juice: The juice is pure briny gold and becomes the backbone of the broth, so never toss it.
• Bottled clam juice: This deepens the ocean flavor without overpowering the cream.
• Thick cut bacon: Renders enough fat to build the base and adds a smoky sweetness that balances the brine.
• Yellow onion and celery: These two soften into the background and give the chowder its savory foundation.
• Yukon Gold potatoes: They hold their shape during simmering and turn silky without falling apart.
• Garlic and fresh parsley: Garlic wakes everything up, parsley keeps it bright and fresh at the end.
• Butter, heavy cream, and whole milk: The trio that makes the chowder velvety and rich without feeling heavy.
• All purpose flour: Forms the roux that thickens the broth into something spoonable and satisfying.
• Bay leaf, thyme, black pepper, and salt: Quiet seasonings that let the clams and bacon shine.
• Sourdough boules: Crusty on the outside, soft inside, and they become edible bowls that soak up every drop.

Instructions

Crisp the bacon:

Cook the diced bacon in a large pot over medium heat until golden and crisp. Remove it with a slotted spoon and set aside, leaving about 2 tablespoons of fat in the pot.

Soften the vegetables:

Melt butter into the bacon fat, then add onions and celery. Sauté for 5 to 7 minutes until they turn translucent and fragrant, then stir in garlic for 1 minute.

Build the roux:

Sprinkle flour over the vegetables and stir constantly for 2 minutes. It should smell toasty and coat everything evenly without browning too much.

Add the liquids:

Gradually whisk in the reserved clam juice, bottled clam juice, milk, and heavy cream. Stir until the mixture is smooth and free of lumps.

Simmer with potatoes:

Add diced potatoes, bay leaf, thyme, salt, and pepper. Bring to a gentle simmer and cook for 15 to 18 minutes, stirring occasionally, until the potatoes are fork tender.

Stir in clams and bacon:

Add the clams with their juice, cooked bacon, and chopped parsley. Simmer for 5 more minutes to let the flavors meld, then remove the bay leaf.

Taste and adjust:

Season with more salt or pepper if needed. The chowder should taste briny, creamy, and balanced.

Serve in bread bowls:

Ladle the hot chowder into hollowed sourdough boules and garnish with extra parsley. Serve immediately while the bread is still warm and crisp.

Save

One winter evening I brought this to a potluck and someone asked if I bought it from a restaurant. I laughed and said no, but later I caught myself smiling at the stove every time I made it after that.

How to Hollow Out Sourdough Bowls Without Ruining Them

Use a serrated knife to slice off the top quarter of each boule, then gently pull out the soft interior with your fingers, leaving about half an inch of bread along the walls. Save the scooped out pieces for dipping or turning into croutons later.

What to Do If Your Chowder Gets Too Thick

Thin it out with a splash of milk or reserved clam juice and stir over low heat until it loosens to the consistency you want. I have done this more than once after forgetting how much the potatoes thicken everything as they cook.

Ways to Make This Your Own

Swap half the bacon for diced smoked ham if you want a deeper smoky note, or stir in a pinch of cayenne for warmth. Fresh corn kernels added in the last few minutes bring a sweet pop that works beautifully in summer.

• Try serving it over rice or pasta instead of bread bowls for a lighter presentation.
• Top with oyster crackers or homemade croutons if you want extra crunch.
• Finish with a drizzle of melted butter and a crack of fresh black pepper right before serving.

Save

This is the kind of meal that turns a quiet weeknight into something worth remembering. Serve it hot, tear into the bowl, and let the chowder do the rest.

Recipe FAQs

→ What type of clams is best for this chowder?

Fresh or canned chopped clams with their juice work well, providing a rich seafood flavor that blends harmoniously with the creamy base.

→ Can I substitute bacon with another meat?

Yes, smoked ham can replace half the bacon for a slightly different smoky depth while maintaining the savory character.

→ How do I achieve a creamy texture without curdling?

Add the cream and milk gradually and keep the heat low when simmering to avoid curdling and ensure a smooth, velvety broth.

→ What is the purpose of the sourdough bread bowl?

The sourdough bowl acts as an edible vessel, adding a crusty, tangy contrast that complements the rich chowder and enhances the eating experience.

→ Can this dish be made gluten-free?

Yes, by substituting flour with cornstarch as a thickener and using gluten-free bread bowls, this dish can accommodate gluten restrictions without losing flavor.

→ What herbs enhance the chowder’s flavor?

Bay leaf, thyme, and fresh parsley add earthy and fresh notes that balance the richness and seafood taste perfectly.