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Clam Chowder with Sourdough Bowls

Creamy homemade clam chowder filled with tender clams and potatoes, served inside crusty sourdough bread bowls for the ultimate cozy comfort meal.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 bread bowls
Course: Dinner, Soup
Cuisine: American, Seafood
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Chowder Base
  • 2 tbsp unsalted butter
  • 1 small onion diced
  • 2 celery stalks diced
  • 2 garlic cloves minced
  • 3 medium potatoes peeled and diced
  • 0.25 cup all-purpose flour
  • 2 cups chicken broth
  • 16 oz clam juice
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 cans chopped clams drained
  • 1 tsp dried thyme
  • 0.5 tsp black pepper
  • 1 tsp salt
  • 2 tbsp fresh parsley chopped
For Serving
  • 4 round sourdough bread loaves
  • oyster crackers optional

Equipment

  • Large soup pot
  • Knife and cutting board
  • Ladle
  • Baking sheet

Method
 

  1. Sauté onion and celery in butter until softened, then add garlic.
  2. Add potatoes and flour, stirring for 1–2 minutes.
  3. Slowly add broth and clam juice while stirring.
  4. Add milk, cream, thyme, salt, and pepper, then simmer gently until potatoes are tender.
  5. Stir in chopped clams and cook briefly until heated through.
  6. Prepare and lightly toast sourdough bread bowls.
  7. Ladle chowder into bread bowls, garnish, and serve immediately.

Notes

Toast bread bowls before filling to help prevent sogginess. Avoid boiling after adding dairy for the smoothest creamy texture.