Creamy Clam Chowder in a Bread Bowl 

Servings

2–3 servings
Prep time: 20 minutes
Cook time: 35–40 minutes

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Ingredients

For the Clam Chowder

• 500 g (1 lb) fresh clams (or 2 cups canned clams, drained, juice reserved)

• 2 tbsp unsalted butter

• 1 tbsp olive oil

• 1 small onion, finely diced

• 2 cloves garlic, minced

• 1 small celery stalk, finely chopped

• 1 medium potato, peeled and diced small

• 1 tbsp all-purpose flour

• 1 cup clam juice (or seafood stock)

• 1 cup whole milk

• ½ cup heavy cream

• ½ tsp salt (adjust to taste)

• ½ tsp black pepper

• ¼ tsp smoked paprika (optional)

• 1 bay leaf

• 1 tbsp fresh parsley, chopped

• 1 tsp fresh thyme (or ½ tsp dried)

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For the Bread Bowl

• 1 large round sourdough bread loaf

• 1 tbsp olive oil or melted butter

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Instructions

1. Prepare the Clams

• If using fresh clams: scrub shells thoroughly and soak in cold salted water for 20 minutes to remove sand.

• Steam clams in a covered pot with ½ cup water for 5–7 minutes until shells open.

• Remove clams from shells, chop roughly, and reserve the cooking liquid (strain it).

• Discard any unopened clams.

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2. Cook the Chowder Base

• In a large pot over medium heat, melt butter with olive oil.

• Add onion, celery, and garlic. Sauté for 3–4 minutes until soft and fragrant.

• Stir in flour and cook for 1 minute to remove raw flour taste.

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3. Build the Soup

• Slowly whisk in clam juice (or seafood stock).

• Add diced potatoes and bay leaf.

• Simmer gently for 10–12 minutes until potatoes are tender.

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4. Make It Creamy

• Reduce heat to low.

• Stir in milk and heavy cream.

• Add chopped clams, salt, pepper, paprika, thyme, and parsley.

• Simmer gently for 5–7 minutes (do not boil).

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5. Prepare the Bread Bowl

• Cut off the top of the sourdough loaf.

• Hollow out the center, leaving a thick crust.

• Brush inside with olive oil or butter.

• Toast in oven at 180°C / 350°F for 8–10 minutes until lightly crisp.

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6. Serve

• Remove bay leaf from chowder.

• Pour hot clam chowder into the toasted bread bowl.

• Garnish with fresh parsley and cracked black pepper.

• Serve immediately with the bread lid or extra toasted slices.

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Tips for Best Flavor

• Do not boil after adding cream—keep heat low to avoid curdling.

• Sourdough bread works best because it stays firm longer.

• For extra richness, add a small knob of butter just before serving.

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Taste Profile

Creamy, briny, and comforting with tender clams, soft potatoes, and aromatic herbs—perfectly balanced by crispy, rustic bread.