The aroma of rich, creamy clam chowder wafting through your kitchen evokes the essence of coastal New England. This heartwarming dish, served in freshly baked sourdough bread bowls, takes about an hour to prepare and will truly impress your family and friends. The combination of savory ingredients and the delightful texture makes this chowder a comforting meal for any occasion.
This recipe is perfect for seafood lovers and those looking to indulge in a comforting bowl of soup during chilly evenings. It’s ideal for gatherings or as a special treat on weekends. If you want to make it ahead of time, you can prepare the chowder and store it in the refrigerator for up to 3 days, then serve it warm in the bread bowls.
Why You’ll Love This Recipe
- The crispy bacon adds a savory crunch to every spoonful.
- Creamy layers of clam and potato create a satisfying texture.
- The sourdough bread bowl enhances the experience with each bite.
- It’s simple enough for beginners yet impressive for dinner parties.
What You’ll Need
Gather these ingredients before you start cooking:
For the Chowder
- 6 slices thick-cut bacon, diced
- 1 medium yellow onion, diced
- 2 ribs of celery, diced
- 2 carrots, diced
- 4 medium Yukon gold potatoes, diced
- 2 tablespoons butter
- 1 teaspoon cracked black pepper
- 1 bay leaf
- ½ teaspoon white pepper
- 1 teaspoon dried thyme
- 2 teaspoons kosher salt
- ¼ cup flour
- 3 6.5 oz cans of razor clams in clam juice (or 1 lb. fresh razor clams)
- 6 cups chicken stock, low sodium, no salt added
- 2 cups half and half or heavy cream
- ½ cup diced fresh parsley
- Salt and pepper to taste
For Serving
- 4-6 personal-sized sourdough bread bowls
Substitutions: Fresh clams can replace canned; use cream for half and half.
Substitutions & Swaps
- Bacon can be substituted with turkey bacon.
- Yukon gold potatoes can be replaced with red potatoes.
- Use vegetable stock for a vegetarian option.
- Half and half can be swapped with milk for a lighter version.
How to Make It
Get ready to create a delicious chowder!
Brown the bacon
In a large heavy-bottomed soup pot or Dutch oven, brown the diced bacon over medium heat. Cook slowly to achieve a crisp texture, about 5-7 minutes.
Sauté the vegetables
Once the bacon is browned, add the diced onion, celery, carrots, Yukon gold potatoes, butter, cracked black pepper, bay leaf, white pepper, thyme, and kosher salt. Sauté for 4-5 minutes, stirring occasionally.
Incorporate the flour
Add the flour and cook for an additional 2-3 minutes, stirring constantly to activate the flour as a thickener.
Add clams and stock
Add the razor clams (with juice) and chicken stock. Stir continuously to incorporate the flour mixture. Reduce the heat to low and simmer uncovered for 30 minutes.
Finish with cream and parsley
In the last 10 minutes of cooking, add the half and half (or heavy cream) and freshly diced parsley. Taste and adjust the salt and pepper as needed.
Serve in bread bowls
Remove and discard the bay leaf. Spoon the hot chowder into hollowed-out sourdough bread bowls and serve.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, not recommended due to cream.
Reheat: On the stovetop over medium heat for 10-15 minutes.
Tips for Best Results
- Use a heavy-bottomed pot to prevent scorching.
- Adjust seasonings to fit your taste preferences.
- Hollow out the bread just before serving for freshness.
- Stir gently while simulating to avoid breaking the potatoes.
Serving Suggestions
- Pair with a crisp green salad for a balanced meal.
- Serve alongside a glass of white wine for an elegant touch.
- Enjoy with crusty bread for dipping and savoring every last bite.
