Entrée: United States – New England Clam Chowder Bread Bowl

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Additional 12 min

Total 1 hr 10 min

Ingredients

4 small round sourdough boules (bread bowls), 4 to 6 inches wide
2 tbsp (30 ml) melted butter or 1 tbsp (15 ml) olive oil (for brushing bowls)
4 slices thick-cut bacon, diced
3 tbsp (45 g) unsalted butter
1 medium yellow onion, small dice (about 1 cup / 150 g)
2 celery ribs, small dice (about 1 cup / 120 g)
3 garlic cloves, minced
1 / 2 tsp dried thyme or 1 tsp fresh thyme leaves
1 bay leaf
2 medium Yukon Gold potatoes, peeled and 1 / 2-inch dice (about 2 cups / 300 g)
3 tbsp (24 g) all-purpose flour
2 cups (480 ml) bottled clam juice
1 cup (240 ml) low-sodium fish stock or chicken broth
3 cans (6.5 oz / 184 g each) chopped clams, juices reserved
2 cups (480 ml) whole milk, warmed
1 cup (240 ml) heavy cream, warmed
1 tsp Worcestershire sauce (optional)
1–2 tbsp (15–30 ml) dry sherry (optional)
1 / 2 tsp ground white pepper
1 / 4 tsp freshly ground black pepper (optional)
1 to 1 1 / 4 tsp kosher salt, or to taste
2 tbsp (8 g) fresh parsley, chopped
2 tbsp (6 g) chopped chives (optional, for garnish)
Old Bay seasoning or smoked paprika (optional, for finishing)
Lemon wedges (optional, for serving)

Instructions

Prep the bread bowls: Preheat oven to 350°F/175°C. Slice a 1/2-inch cap off each boule and hollow out, leaving a 3/4-inch shell. Brush insides (and caps) with melted butter or olive oil. Place on a baking sheet and bake 10–12 minutes until lightly crisp. Set aside.
Render bacon: In a large heavy pot over medium heat, cook diced bacon until crisp, 6–8 minutes. Remove bacon to a paper towel-lined plate; leave about 2 tbsp bacon fat in the pot (discard excess).
Sauté aromatics: Add unsalted butter to the pot. Stir in onion and celery with a pinch of salt; cook until translucent, 5–7 minutes. Add garlic and thyme; cook 30 seconds until fragrant.
Make the roux: Sprinkle in flour and cook, stirring, 2 minutes to eliminate raw flour taste.
Build the base: Gradually whisk in clam juice, reserved clam can juices, and stock, scraping up any browned bits. Add bay leaf and potatoes. Bring to a simmer and cook, stirring occasionally, until potatoes are just tender, 12–15 minutes.
Add dairy gently: Lower heat to medium-low. Stir in warmed milk and cream. Do not boil after dairy is added; keep at a gentle simmer.
Finish the chowder: Stir in chopped clams and most of the bacon (reserve some for garnish). Add Worcestershire (if using), white pepper, black pepper (if using), and salt to taste. Simmer gently 2–3 minutes to heat through. Remove bay leaf. Stir in parsley and dry sherry (if using).
Adjust and serve: Taste and adjust seasoning. Ladle chowder into the toasted bread bowls. Garnish with reserved bacon, chives, and a light dusting of Old Bay or smoked paprika if desired. Serve immediately with lemon wedges and the toasted bread caps.