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Best Easy Sourdough Bread Bowl Clam Chowder Recipe

Name: Best Easy Sourdough Bread Bowl Clam Chowder Recipe
Total time: 55 min
Yield: 450 g
Ingredients: Sourdough bread rounds 4 pieces; Canned chopped clams (with juice) 2 10 oz cans; Yukon gold potatoes 2 medium; Celery stalks 2 pieces; Yellow onion 1 medium; Thick-cut bacon 4 slices; Whole milk 2 cups; Heavy cream 1 cup; Unsalted butter 4 tbsp; All-purpose flour 4 tbsp; Bay leaf 1 piece; Kosher salt 1 tsp; Black pepper 0.5 tsp; Dried thyme 0.25 tsp; Fresh parsley (for garnish) 2 tbsp

Creamy clam chowder served inside a hollowed sourdough bread bowl is a San Francisco family tradition. This protein-rich, iconic dish combines two Bay Area favorites into one warm, satisfying meal.

Cook 55 min Difficulty NORMAL 540 kcal

#high protein #comfort food #family dinner #san francisco

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Ingredients

Main ingredients

Sourdough bread rounds 4 pieces
Canned chopped clams (with juice) 2 10 oz cans
Yukon gold potatoes 2 medium
Celery stalks 2 pieces
Yellow onion 1 medium
Thick-cut bacon 4 slices
Whole milk 2 cups
Heavy cream 1 cup
Unsalted butter 4 tbsp

Seasonings/Sauce

All-purpose flour 4 tbsp
Bay leaf 1 piece
Kosher salt 1 tsp
Black pepper 0.5 tsp
Dried thyme 0.25 tsp
Fresh parsley (for garnish) 2 tbsp

Nutrition summary

Carbohydrates 62 g 46%

Protein 21 g 16%

Fat 22 g 38%

Serving size 450g

Cooking steps

1

Preheat your oven to 350°F. Cut the tops off sourdough bread rounds and hollow them out, leaving a 1-inch shell. Lightly brush the insides with melted butter and bake for 10 minutes, until crisp.
2

In a large heavy-bottomed pot over medium heat, cook bacon until browned and crisp, about 6–8 minutes. Remove bacon to a paper towel; discard all but 2 tbsp drippings.
3

Add butter to drippings. Sauté chopped onion and celery over medium heat for 3–4 minutes until translucent. Add diced potatoes and cook for 2 minutes, stirring often.
4

Sprinkle in flour and cook, stirring constantly, for 2 minutes to form a roux. Slowly whisk in clam juice (reserved from cans), milk, and heavy cream. Stir in bay leaf and thyme. Bring to a gentle simmer over medium-low heat and cook for 12–15 minutes until potatoes are fork-tender.
5

Add chopped clams, crisped bacon, salt, and pepper. Simmer for 2–3 minutes more, stirring gently. Discard the bay leaf. Adjust seasoning if needed.
6

Ladle the hot clam chowder into the prepared sourdough bread bowls. Garnish with fresh parsley and serve immediately.

Personalized Q&A

Q. What's the key ingredient in this clam chowder bread bowl recipe?

The core ingredients that define this dish are the sourdough bread rounds and canned chopped clams. The tangy, chewy bread bowls provide the authentic San Francisco experience, while the clams add the signature briny seafood flavor at the heart of classic chowder.

Q. Which cooking step is essential to get the right chowder texture?

Cooking the flour in butter and bacon fat to make a roux is essential. This step thickens the chowder and gives it a creamy consistency without lumps. Simmering gently after adding the liquid ensures the potatoes become tender but don't fall apart.

Q. How do I prevent the bread bowl from getting soggy?

Pre-baking the hollowed sourdough rounds with a butter brush creates a crisp crust inside the bowl, reducing sogginess when the hot chowder is added. Be sure not to skip this step for the best texture.

Q. How many calories and protein are in each serving?

Each serving of bread bowl clam chowder contains approximately 540 kcal and 21g of protein, making it a substantial and protein-rich meal choice.

Best Easy Sourdough Bread Bowl Clam Chowder Recipe

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