Creamy Clam Chowder Sourdough (Printable version)
Velvety chowder with clams, potatoes, and aromatic vegetables in a crusty sourdough bowl.
# What you need:
→ Clams
01 - 2 cans (6.5 oz each) chopped clams, juices reserved
02 - 1 cup bottled clam juice
→ Vegetables
03 - 2 tablespoons unsalted butter
04 - 1 medium onion, finely diced
05 - 2 stalks celery, diced
06 - 2 medium Yukon Gold potatoes, peeled and diced
→ Soup Base
07 - 3 tablespoons all-purpose flour
08 - 2 cups whole milk
09 - 1 cup heavy cream
10 - 1 bay leaf
11 - 1/2 teaspoon dried thyme
12 - Salt and freshly ground black pepper, to taste
→ Bread Bowls
13 - 4 small round sourdough boules (approx. 6-inch diameter each)
→ Garnish (optional)
14 - 2 tablespoons chopped fresh parsley
15 - Freshly ground black pepper
# How To:
01 - Preheat oven to 350°F. Cut a circle from the top of each sourdough boule and hollow out the centers, leaving a 3/4-inch thick shell. Place bowls and tops on a baking sheet and bake for 10 minutes. Set aside.
02 - Melt butter in a large pot over medium heat. Add onion and celery, sauté for 5 minutes until softened but not browned.
03 - Add diced potatoes and cook for 2 minutes. Sprinkle flour over the vegetables and stir continuously for 1 minute to form a roux.
04 - Gradually whisk in clam juice (both canned and bottled), whole milk, and heavy cream. Add bay leaf and dried thyme. Bring mixture to a gentle simmer while stirring frequently.
05 - Reduce heat to low and simmer uncovered for 15 minutes until potatoes are tender and the soup has thickened.
06 - Stir in chopped clams along with reserved clam juices. Simmer for an additional 2 minutes. Season with salt and freshly ground black pepper to taste. Remove the bay leaf.
07 - Ladle chowder into the warm sourdough bowls. Garnish with chopped parsley and additional black pepper if desired. Serve immediately.
# Expert Advice:
01 -
- The sourdough bowl isn't just fancy—it's edible, soaking up chowder while staying structurally sound if you time it right.
- Tender clams and velvety cream come together in under an hour, making this feel restaurant-worthy without the stress.
- One pot, one ladle, and you've got the kind of meal people actually remember eating at your table.
02 -
- Never skip the roux step—it's what thickens the soup naturally instead of leaving you with a thin, disappointing result.
- The potatoes absolutely must be cut to uniform size so they cook at the same rate; larger chunks will still be hard when smaller ones fall apart.
- Toast the bread bowls even though it seems like extra work, because a cold or room-temperature bowl will absorb soup and fall apart within minutes instead of holding strong through an entire meal.
03 -
- Keep the heat medium to medium-low throughout—a rolling boil will make the soup separate and look grainy rather than silky.
- Taste constantly as you season because salt from the clams and clam juice already exists in the base, and you can always add more but never take it back.