Creamy Clam Chowder Classic (Printable)

Rich chowder with clams, smoky bacon, and potatoes served in a crusty sourdough bowl.

# What You Need:

→ Seafood

01 - 2 cans (6.5 oz each) chopped clams, drained (juice reserved)
02 - 1 cup bottled clam juice (or equivalent reserved clam juice)

→ Vegetables

03 - 2 cups peeled and diced russet potatoes
04 - 1 cup finely chopped yellow onion
05 - 1 cup finely chopped celery
06 - 1 cup finely diced carrots
07 - 2 cloves minced garlic
08 - 2 tablespoons chopped fresh parsley

→ Meats

09 - 4 slices diced bacon

→ Dairy

10 - 2 tablespoons unsalted butter
11 - 1 1/2 cups heavy cream
12 - 1 cup whole milk

→ Pantry

13 - 1/4 cup all-purpose flour
14 - 1 teaspoon salt, or to taste
15 - 1/2 teaspoon black pepper
16 - 1/2 teaspoon dried thyme
17 - 1 bay leaf

→ For Serving

18 - 4 small round sourdough bread boules (about 6-inch diameter)

# How-To:

01 - Slice tops off sourdough boules and hollow out centers, leaving a 1-inch thick shell. Set aside.
02 - In a large pot or Dutch oven over medium heat, cook diced bacon until crisp. Remove with slotted spoon and set aside.
03 - Add butter to the pot, then sauté onion, celery, carrots, and garlic until softened, about 5 minutes.
04 - Sprinkle flour over vegetables and cook, stirring constantly, for 2 minutes to form a roux.
05 - Gradually whisk in reserved clam juice and bottled clam juice until mixture is smooth.
06 - Add potatoes, dried thyme, bay leaf, salt, and black pepper. Bring to a simmer and cook until potatoes are tender, approximately 15 minutes.
07 - Stir in drained clams, cooked bacon, whole milk, and heavy cream. Simmer gently for 5 minutes without boiling. Remove bay leaf.
08 - Taste and adjust seasoning as needed. Stir in chopped fresh parsley.
09 - Ladle hot chowder into prepared sourdough bowls and serve immediately.

# Expert Tips:

01 -
  • The sourdough bowl isn't just presentation—it becomes part of the meal, soaked through with creamy, briny goodness.
  • Tender clams and crispy bacon create this perfect tension between the sea and the smokehouse.
  • It feels fancy enough for guests but honest enough to make for yourself on a quiet Tuesday night.
02 -
  • Never let the chowder boil once the dairy goes in, or it will break and turn grainy—a gentle simmer is everything.
  • If you want to make this ahead, hold off on the cream and clams until you reheat it, then add them in at the end for the silkiest result.
03 -
  • Make the chowder without the dairy up to a day ahead, then finish it fresh with cream and clams when you're ready to serve.
  • Toast your bread bowls lightly in a 350°F oven for 10 minutes before hollowing them out—they'll hold up longer without getting soggy.

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