Classic Clam Chowder in a Bread Bowl

If you ask me, clam chowder served in a bread bowl is one of life’s simple pleasures.

This comforting soup is loaded with tender potatoes, smoky bacon, and plenty of clams in a rich, creamy broth. The sourdough bread bowl soaks up all that goodness while giving you something hearty to tear into.

It starts with bacon crisped in a pot, then builds flavor with celery, onion, and bell pepper. Fresh herbs like thyme and dill add a nice touch, while heavy cream makes it extra satisfying.

It’s a cozy meal that feels special enough for company but easy enough for a weeknight dinner.

What Kind of Clams Should I Use?

For this chowder, canned clams are actually your best bet and make this recipe super convenient. You’ll want to grab two 13-ounce cans of chopped or minced clams, and don’t drain them – that clam juice is packed with flavor and goes right into the pot. Most grocery stores carry Snow’s or Bumble Bee brand canned clams, and either will work perfectly fine. If you happen to have fresh clams and want to use those instead, you’ll need about 2 cups of chopped clam meat plus an extra cup of clam juice or fish stock to make up for what you’d get from the cans.

Options for Substitutions

This chowder is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Bacon: You can skip the bacon if needed and just use the butter for sautéing. The chowder will still be tasty, just without that smoky flavor. Turkey bacon works too if you prefer.
• Bell pepper: Not a fan of bell peppers? You can leave them out or add an extra stalk of celery instead for more crunch.
• Russet potatoes: Yukon gold potatoes work great here too. Red potatoes are fine, but they hold their shape better, so you’ll get less of that creamy, broken-down texture that russets provide.
• Clam juice: If you can’t find bottled clam juice, use additional chicken broth or fish stock. The flavor will be milder, but the canned clams still bring plenty of seafood taste.
• Light cream or half and half: Whole milk works in a pinch, though your chowder will be thinner. For a richer version, use heavy cream. If you’re dairy-free, try coconut cream – it adds a slight sweetness but still gives you that creamy texture.
• Cornstarch: You can use flour instead – just mix 3 tablespoons with some cold liquid before adding it to the chowder.
• Sourdough bread bowls: Any crusty round bread works here. Try Italian bread bowls, pumpernickel, or even hollowed-out dinner rolls for smaller portions.

Watch Out for These Mistakes While Cooking

The biggest mistake when making clam chowder is overcooking the clams, which turns them rubbery and tough – since canned clams are already cooked, add them toward the end and just heat them through for tender, flavorful bites.

Cutting your potatoes into uneven pieces will result in some being mushy while others stay hard, so aim for uniform ½-inch cubes that cook at the same rate.

A watery chowder is disappointing, so make sure to fully dissolve the cornstarch in the cream before adding it to the pot, and let the soup simmer for a few minutes after adding the cream mixture to reach that thick, creamy consistency.

Finally, don’t fill your bread bowls until right before serving – if the soup sits in the bread too long, it’ll soak through and turn the bowl into a soggy disaster.

What to Serve With Clam Chowder?

Since clam chowder in a bread bowl is already pretty filling, I like to keep the sides simple and light. A crisp green salad with a tangy vinaigrette cuts through the richness of the creamy soup perfectly, or you could go with a simple coleslaw for some crunch. If you’re still hungry after finishing your bread bowl, some steamed or roasted vegetables like green beans or asparagus make a nice addition. For a heartier meal, serve it alongside some corn on the cob or a light seafood salad with shrimp.

Storage Instructions

Store: Keep leftover clam chowder in an airtight container in the fridge for up to 3 days. Store the soup separately from the bread bowls, since the bread will get too soggy if you keep them together. The bread bowls are best enjoyed fresh, but you can wrap them in foil and keep them at room temperature for a day or two.

Freeze: You can freeze just the chowder (without the cream) in a freezer-safe container for up to 2 months. When you’re ready to eat it, thaw it in the fridge overnight, then reheat and stir in fresh cream. I don’t recommend freezing the bread bowls or the finished soup with cream, as dairy can separate when frozen.

Reheat: Warm the chowder gently on the stovetop over medium-low heat, stirring often so the cream doesn’t curdle or stick to the bottom. You can also microwave it in 1-minute intervals, stirring between each round. If it seems too thick after storing, just add a splash of broth or cream to loosen it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2400
• Protein: 80-100 g
• Fat: 90-110 g
• Carbohydrates: 240-270 g

Ingredients

For the chowder:

• 6 slices bacon (chopped into 1/2-inch pieces)
• 3 tbsp butter (I like Kerrygold unsalted butter for this)
• 1 cup celery
• 1/2 cup bell pepper
• 1 cup onion
• 3 garlic cloves
• 3 cups potatoes (peeled and diced into 1/2-inch cubes)
• 8 oz clam juice (I use Bar Harbor for authentic flavor)
• 1.5 cups chicken broth
• 26 oz canned clams (reserve the liquid to add more depth)
• 1/2 tsp black pepper
• 1 tsp onion powder
• 1/2 tsp thyme
• 1/2 tsp dill
• 1/2 tsp Worcestershire sauce
• 1.5 cups heavy cream
• 2.5 tbsp cornstarch

For the bread bowls and garnish:

• 6 sourdough bread bowls
• 2 tbsp fresh parsley
• 1 tsp fresh chives (chopped)

Step 1: Render Bacon and Build the Aromatic Base

• 6 slices bacon
• 3 tbsp butter

Chop the bacon into 1/2-inch pieces and cook in a large pot over medium heat until crispy, about 8-10 minutes.

Remove the bacon with a slotted spoon and set aside on a paper towel.

Pour off most of the bacon fat, leaving about 1 tablespoon in the pot.

Add the butter and let it melt, then add the diced celery, onion, and bell pepper.

Cook over medium heat for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

This creates the flavor foundation for the chowder.

Step 2: Add Aromatics and Layer Seasonings

• 3 garlic cloves
• 3 cups potatoes
• 8 oz clam juice
• 1.5 cups chicken broth
• 26 oz canned clams
• 1/2 tsp black pepper
• 1 tsp onion powder
• 1/2 tsp thyme
• 1/2 tsp dill
• 1/2 tsp Worcestershire sauce

Mince the garlic cloves and add to the softened vegetables, cooking for 30-60 seconds until fragrant.

Add the diced potatoes, clam juice, chicken broth, canned clams (with their reserved liquid), black pepper, onion powder, thyme, dill, and Worcestershire sauce.

Stir everything together to combine and ensure the seasonings are evenly distributed throughout the liquid.

Step 3: Simmer Potatoes Until Tender

• simmering broth and potato mixture from Step 2

Bring the pot to a simmer, then cover and reduce heat to medium-low.

Simmer for 12-15 minutes, stirring occasionally, until the potato cubes are fork-tender.

I like to reserve some cooked potatoes with a firmer texture so the chowder has nice variety in texture rather than becoming a smooth puree.

Step 4: Thicken the Chowder with a Cream Slurry

• 2.5 tbsp cornstarch
• 1.5 cups heavy cream
• cooked bacon from Step 1

While the potatoes are simmering, whisk together the cornstarch and heavy cream in a small bowl until no lumps remain.

Once the potatoes are tender, slowly pour the cream slurry into the pot while stirring constantly to ensure it’s fully incorporated and no lumps form.

Add the reserved cooked bacon back into the pot and stir well.

Step 5: Finish Cooking and Achieve Proper Thickness

• chowder mixture from Step 4

Increase the heat to medium and simmer uncovered for 3-5 minutes, stirring frequently, until the chowder thickens to a creamy, luxurious consistency.

The cornstarch will continue to thicken the soup as it heats, so don’t overcook it or it may become too thick.

Taste and adjust seasonings as needed with additional salt, pepper, or Worcestershire sauce.

Step 6: Prepare Bread Bowls While Chowder Finishes

• 6 sourdough bread bowls

While the chowder is simmering and thickening, prepare the bread bowls.

Cut the top 1-2 inches off each sourdough bread bowl and set the lids aside.

Carefully hollow out the center of each bowl, leaving about 1/2-inch of bread on the sides and bottom to create a sturdy container.

I find the bread pieces are great for dunking or serving alongside the chowder.

Step 7: Serve in Bread Bowls and Garnish

• finished clam chowder from Step 5
• prepared bread bowls from Step 6
• 2 tbsp fresh parsley
• 1 tsp fresh chives

Ladle the hot clam chowder into each prepared bread bowl, filling it generously but leaving about 1/2-inch of space at the top.

Garnish each bowl with fresh chopped parsley and fresh chives.

Serve immediately while the bread is still warm and the chowder is steaming hot.