Creamy Clam Chowder Bowl (Printable View)
Velvety clam chowder with smoky bacon and potatoes served inside crusty bread bowls for a warm, hearty meal.
# Ingredient List:
→ Seafood
01 - 2 cans (6.5 oz each) chopped clams, drained, juice reserved
→ Meats
02 - 4 slices thick-cut bacon, diced
→ Vegetables
03 - 1 medium yellow onion, diced
04 - 2 celery stalks, diced
05 - 2 medium Yukon Gold potatoes, peeled and diced (about 2 cups)
06 - 2 cloves garlic, minced
→ Dairy
07 - 3 tablespoons unsalted butter
08 - 1 1/2 cups whole milk
09 - 1 cup heavy cream
→ Pantry
10 - 1/4 cup all-purpose flour
11 - 2 cups bottled clam juice plus reserved juice from clams
12 - 1 bay leaf
13 - 1/2 teaspoon dried thyme
14 - Salt and freshly ground black pepper, to taste
→ Bread Bowls
15 - 4 small round sourdough bread loaves (about 6 inches diameter)
# How to Prepare:
01 - Cook diced bacon in a large pot over medium heat until crispy. Remove bacon and set aside, retaining 2 tablespoons of bacon fat in the pot.
02 - Add butter to the pot with bacon fat. Sauté onion and celery until softened, about 5 minutes. Stir in garlic and cook for an additional minute.
03 - Sprinkle flour over the vegetables and stir constantly for 2 minutes to cook the flour and form a roux.
04 - Gradually whisk in reserved clam juice and bottled clam juice, scraping any browned bits from the pot bottom.
05 - Add diced potatoes, bay leaf, and dried thyme. Bring to a simmer and cook until potatoes are tender, about 12 to 15 minutes.
06 - Stir in whole milk and heavy cream. Simmer gently for 5 minutes without boiling to avoid curdling.
07 - Stir in chopped clams and half of the cooked bacon. Warm for 2 to 3 minutes. Season with salt and black pepper. Remove bay leaf before serving.
08 - Cut the top quarter off each sourdough loaf and hollow out the center, leaving a 3/4-inch thick shell.
09 - Ladle hot chowder into bread bowls. Garnish with remaining bacon and fresh herbs if desired. Serve immediately.
# Expert Suggestions:
01 -
- Ultimate Comfort Food: A rich, velvety texture that warms you from the inside out.
- Packed with Flavor: A perfect balance of smoky bacon, sweet clams, and savory aromatics.
- Show-Stopping Presentation: Served in a crusty sourdough bread bowl, it’s a meal and an experience in one.
02 -
- Don't Boil the Cream: After adding the milk and cream, keep the heat low and simmer gently. Boiling can cause the dairy to curdle.
- Roux is Key: Cook the flour and fat for a full two minutes. This cooks out the raw flour taste and ensures a smooth, thick chowder.
- Sturdy Bowls: When hollowing out the bread, be sure to leave a thick wall (at least 3/4-inch) to prevent the hot chowder from leaking through.