New England Clam Chowder in Sourdough Bowls

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 200°C. Cut a lid from each sourdough boule and hollow out the centers, leaving a 1.5-2 cm thick wall so they hold the soup. Set the bread bowls and lids aside.

   2 (about 160 g each) small sourdough boules
2. 2

   Set a medium pot over medium heat and cook the diced bacon for 4-5 minutes until the fat renders and the pieces are lightly crisp. Lift out about 1 tablespoon of bacon for garnish, leaving the rest and about 1 tablespoon of fat in the pot.

   80 g thick-cut bacon, diced
3. 3

   Add the onion and celery to the pot and cook for 3 minutes, stirring often, until softened but not browned. Add the garlic and butter and cook for 30 seconds more, just until fragrant.

   120 g yellow onion, finely diced80 g celery stalks, finely diced1 clove (5 g) garlic, minced15 g unsalted butter
4. 4

   Sprinkle in the flour and stir constantly for 1 minute to make a roux; it should coat the vegetables and lose its raw flour smell without taking on much color.

   20 g plain flour
5. 5

   Gradually pour in the clam juice and water while stirring to keep the roux smooth. Add the diced potatoes, thyme, bay leaf, salt, and pepper. Bring to a gentle boil, then reduce to a steady simmer and cook for 10-12 minutes, stirring occasionally, until the potatoes are tender and the broth has started to thicken.

   250 ml clam juice150 ml water220 g waxy potatoes, peeled and diced 1 cm1 tsp (2 g) fresh thyme leaves1 bay leaf1/4 tsp, or to taste fine sea salt1/4 tsp black pepper
6. 6

   While the chowder simmers, place the hollowed bread bowls and lids directly on a baking tray and toast for 6-8 minutes until lightly crisp inside. This helps prevent sogginess. Remove and keep warm.

   2 (about 160 g each) small sourdough boules
7. 7

   Lower the heat so the soup is no longer boiling. Stir in the clams and heavy cream, then warm gently for 2-3 minutes until the clams are heated through and the chowder is creamy. Do not boil after adding the clams and cream or the clams can toughen and the dairy may split. Remove the bay leaf and taste for seasoning.

   180 g shucked clams, drained180 ml heavy cream1 bay leaf
8. 8

   Ladle the hot chowder into the toasted sourdough bowls. Top with the reserved bacon, parsley, and a little extra black pepper. Serve immediately with the toasted lids alongside.

   2 (about 160 g each) small sourdough boules1 tbsp (4 g) fresh parsley, finely choppedextra, to serve black pepper

Origin & History

New England clam chowder is a classic northeastern American soup with roots in coastal communities where clams were abundant and dairy-based chowders became a regional signature. The creamy, flour-thickened style is especially associated with Massachusetts and Maine, and serving it in a bread bowl is a modern diner and seafood-shack presentation.