Classic Creamy Clam Chowder
Bread Bowl

Indulge in a rich, velvety clam chowder served inside a toasted, hollowed-out bread bowl. This iconic comfort food combines smoky bacon with fresh seafood.

Ingredients

• 500 g fresh clams
• 1 large round loaf of bread
• 100 g bacon
• 1 medium potato
• 1 stalk celery
• 1/2 onion
• 20 g butter
• 20 g flour
• 200 ml milk
• 200 ml heavy cream
• to taste sea salt
• to taste ground black pepper
• optional parsley

Instructions

1. 1Dice the vegetables

   

   Prepare the vegetables by dicing the onion, potato, and celery into uniform, small pieces. This ensures they cook evenly and integrate well into the creamy chowder.

   Tip: Cut the vegetables into a consistent size so they soften at the same rate during the simmering process.
2. 2Prepare the bread bowl

   

   Take a round loaf of bread, carefully cut off the top to create a lid, and hollow out the center. This creates the perfect vessel for serving your hot clam chowder.

   Tip: Save the removed bread pieces to serve alongside or use for dipping.
3. 3Boil the clams

   

   Place the clams in a pot of water and boil until they naturally open. Once opened, remove the clams from the water and set them aside. Be sure to reserve the flavorful clam broth for the soup base.

   Tip: When straining the reserved clam broth, do so carefully to ensure any sand from the bottom of the pot is left behind.
4. 4Make the white sauce

   

   In a pan, melt 20 grams of butter and stir in 20 grams of flour to form a roux. Gradually whisk in 100 milliliters of milk and 100 milliliters of heavy cream, cooking over low heat until the sauce thickens to a smooth, silky consistency.

   Tip: Add the liquid slowly while whisking constantly to prevent any lumps from forming in your white sauce.
5. 5Sauté the aromatics

   

   In a pan with crispy fried bacon, add the diced potato, celery, and onion. Sauté these ingredients together until they are fragrant and the vegetables begin to soften.

   Tip: Cooking the vegetables in the rendered bacon fat infuses them with a deep, smoky flavor.
6. 6Simmer the chowder base

   

   Pour the reserved clam broth into the pan with the sautéed vegetables and bacon. Season with ground black pepper and sea salt, then cover the pan and let it simmer for about ten minutes.

   Tip: Taste the broth before adding too much salt, as the clams and bacon already contribute a savory, salty profile.
7. 7Combine the soup base

   

   Lower the heat and pour the prepared white sauce, milk, heavy cream, and clam meat into the pan with the sautéed vegetables, bacon, and clam broth. Stir continuously until the soup reaches a smooth, velvety, and thickened consistency.

   Tip: If the soup becomes too thick, add a small splash of extra clam broth or milk to reach your desired texture.
8. 8Fry the bacon

   

   Add the bacon pieces to a pan over medium heat. Fry them until they are crispy and golden brown, ensuring they release their fat to flavor the soup base.

   Tip: Keep an eye on the heat so the bacon renders its fat without burning.

Storage & Reheating

Burn It Off

Frequently Asked Questions