Classic New England Clam Chowder
Bread Bowl

Experience the ultimate comfort food with this creamy, authentic New England Clam Chowder, served in a warm, crusty sourdough bread bowl.

Ingredients

• 4 strips bacon, chopped
• 1 onion, diced
• 2 stalks celery, diced
• 2 carrots, diced
• 3 cloves garlic, minced
• 3 potatoes, cubed
• 3 tbsp all-purpose flour
• 2 cups heavy cream
• 1 cup milk
• 1 cup clam juice
• 1 can chopped clams
• 1 bay leaf
• 1 tsp fresh thyme
• 4 round sourdough bread loaves
• to taste salt
• to taste black pepper
• 2 tbsp fresh chives, chopped

Instructions

1. 1Prepare the aromatic vegetables

   

   Begin by finely chopping the onion, celery, carrots, garlic, and potatoes into small, uniform cubes. Having all your vegetables prepped and ready ensures a smooth cooking process and even cooking times for the base of your chowder.

   Tip: Uniformly sized pieces will cook evenly and create a better texture for your chowder.
2. 2Render the bacon

   

   Place the bacon slices into a large Dutch oven over medium heat. Fry them until they are golden brown and crispy, then remove the bacon from the pot, leaving the rendered fat behind to cook the vegetables.

   Tip: Cooking the vegetables in bacon fat adds a deep, savory smoky flavor to the entire soup.
3. 3Sauté the vegetable base

   

   Add the previously chopped onions, celery, carrots, garlic, and potatoes into the Dutch oven with the reserved bacon fat. Sauté them over medium heat until they begin to soften and become fragrant.

   Tip: Make sure to scrape up any browned bits from the bottom of the pot while sautéing to incorporate all that extra flavor.
4. 4Thicken the base

   

   Sprinkle the flour over the sautéed vegetable mixture in the pot. Stir constantly and cook for a few minutes to toast the flour, which will act as the thickening agent for your chowders creamy base.

   Tip: Cooking the flour for a few minutes removes the raw taste and prevents a grainy texture in the final soup.
5. 5Create the creamy broth

   

   Slowly pour in the heavy cream, milk, and clam juice into the pot while whisking or stirring continuously. This combination creates the rich, velvety liquid foundation characteristic of a classic New England Clam Chowder.

   Tip: Add the liquids slowly to ensure a smooth, lump-free consistency as the flour incorporates into the dairy.
6. 6Add potatoes and clams

   

   Gently stir in the potatoes and clams into the simmering creamy soup base. Season the chowder with salt, pepper, a bay leaf, and a sprig of fresh thyme, then let it simmer for 20 minutes until the potatoes are tender.

   Tip: Simmering gently ensures the clams stay tender and the potatoes cook through without breaking apart.
7. 7Season the clam chowder

   

   Add the bay leaf and fresh thyme into the simmering clam chowder base. These herbs infuse the creamy mixture with a subtle, aromatic earthiness that balances the richness of the cream and the salinity of the clams.

   Tip: For the best flavor, use fresh thyme sprigs and remove the stems before serving.
8. 8Garnish with chives

   

   Just before removing the pot from the heat, stir in a generous handful of fresh chopped chives. The chives add a mild onion flavor and a pop of bright green color that makes the final dish look fresh and inviting.

   Tip: Wait until the very end to stir in the chives so they retain their crisp texture and vibrant color.
9. 9Prepare the bread bowl

   

   Take a round loaf of sourdough bread and use a serrated knife to carefully carve out a circular lid on the top. Scoop out the soft interior bread, leaving enough of the crust to act as a sturdy bowl that will hold the hot soup without leaking.

   Tip: Save the removed bread chunks for dipping into the soup later.
10. 10Serve in the bread bowl

    

    Ladle the hot New England Clam Chowder into the hollowed-out sourdough bread bowl. Garnish the top with crispy bacon pieces if desired, and serve immediately while the bread is still warm and the soup is steaming.

    Tip: If the bread bowl seems too thin, brush the inside with a little melted butter and toast it in the oven for a few minutes before adding the soup.

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