Creamy Clam Chowder Bowl

There’s nothing quite like the comforting embrace of a classic New England Clam Chowder, especially when it’s served in its own edible vessel. This recipe creates a luxuriously creamy and rich soup, packed with tender clams, savory bacon, and soft potatoes. Each spoonful is a journey to the coastal towns of the Northeast, a perfect remedy for a chilly day or whenever you crave a hearty, soul-warming meal.

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The secret to this chowder's incredible depth of flavor lies in building layers. Starting with crispy bacon provides a savory foundation, while the simple roux thickens the broth to a perfect, velvety consistency. The final stir of milk and cream adds a luxurious finish without overpowering the delicate taste of the clams.

Ingredients

• Seafood
• 2 cans (6.5 oz/185 g each) chopped clams, drained, juice reserved
• Meats
• 4 slices thick-cut bacon, diced
• Vegetables
• 1 medium yellow onion, diced
• 2 celery stalks, diced
• 2 medium Yukon Gold potatoes, peeled and diced (about 2 cups)
• 2 cloves garlic, minced
• Dairy
• 3 tbsp unsalted butter
• 1 1/2 cups (360 ml) whole milk
• 1 cup (240 ml) heavy cream
• Pantry
• 1/4 cup (30 g) all-purpose flour
• 2 cups (480 ml) bottled clam juice (plus reserved juice from clams)
• 1 bay leaf
• 1/2 tsp dried thyme
• Salt and freshly ground black pepper, to taste
• Bread Bowls
• 4 small round sourdough bread loaves (about 6 inches/15 cm diameter)

Instructions

Step 1

In a large pot or Dutch oven over medium heat, cook the diced bacon until crispy. Remove bacon with a slotted spoon and set aside, leaving about 2 tbsp of bacon fat in the pot.

Step 2

Add butter to the pot. Sauté onion and celery in the bacon fat and butter until softened, about 5 minutes. Stir in garlic and cook for 1 minute.

Step 3

Sprinkle flour over the vegetables, stirring constantly for 2 minutes to form a roux.

Step 4

Gradually whisk in reserved clam juice and bottled clam juice, scraping up any browned bits on the bottom.

Step 5

Add potatoes, bay leaf, and thyme. Bring to a simmer and cook until potatoes are tender, about 12–15 minutes.

Step 6

Stir in milk and heavy cream. Simmer gently for 5 more minutes; do not boil.

Step 7

Add chopped clams and half the bacon. Heat through for 2–3 minutes. Season with salt and pepper to taste. Remove bay leaf.

Step 8

Meanwhile, prepare bread bowls: Slice off the top quarter of each loaf. Hollow out the center, leaving a 3/4-inch (2 cm) thick shell.

Step 9

Ladle hot chowder into bread bowls. Garnish with remaining bacon and fresh herbs if desired. Serve immediately.

Zusatztipps für die Zubereitung

Für eine extra Portion Reichhaltigkeit, geben Sie vor dem Einfüllen der Suppe einen Klacks Butter in jede Brotschale.

Varianten und Anpassungen

Frische Venusmuscheln können ebenfalls verwendet werden; dämpfen und hacken Sie etwa 680 g und fangen Sie den Saft auf. Für eine glutenfreie Variante verwenden Sie glutenfreies Mehl und Brot.

Serviervorschläge

Passt hervorragend zu einem knackigen Weißwein, wie zum Beispiel einem Sauvignon Blanc.

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Now, all that's left is to ladle this magnificent chowder into your prepared bread bowls, garnish with that reserved crispy bacon, and dive in. Enjoy every last, delicious drop and the soup-soaked bread at the end!

Common Questions

→ How do I prepare the bread bowl to hold the chowder?

Slice off the top quarter of small round sourdough loaves and hollow out the center, leaving about a 3/4-inch thick shell to prevent leaks while serving.

→ Can fresh clams be used instead of canned?

Yes, fresh littleneck clams can be steamed, chopped, and added along with their juices for a more robust flavor in the chowder.

→ What thickening method is used to achieve the creamy texture?

A roux is made by cooking flour with butter and vegetables, which is then combined with clam juice and dairy to create a rich, creamy base.

→ How can I enhance the flavor of the chowder?

Using smoky bacon cooked until crispy and reserving clam juices adds depth, along with seasoning of thyme, bay leaf, salt, and pepper.

→ Is this dish suitable for gluten-free diets?

For a gluten-free option, substitute all-purpose flour with gluten-free flour and use gluten-free bread for the bowls.