Creamy Clam Chowder Sourdough (Printable)

Rich chowder with clams, potatoes, veggies, nestled in a crusty sourdough bowl for comfort and flavor.

# What You Need:

→ Clams

01 - 2 (6.5 oz) cans 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 (about 6-inch diameter)

→ Garnish (optional)

14 - 2 tablespoons chopped fresh parsley
15 - Freshly ground black pepper

# How-To Steps:

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 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 constantly for 1 minute to create a roux.
04 - Gradually whisk in reserved clam juices, bottled clam juice, whole milk, and heavy cream. Add bay leaf and thyme. Bring to a gentle simmer, stirring frequently.
05 - Reduce heat to low and simmer uncovered for 15 minutes, until potatoes are tender and the broth thickens.
06 - Stir in chopped clams with reserved juices and simmer for an additional 2 minutes. Season with salt and freshly ground black pepper. Remove bay leaf.
07 - Ladle hot chowder into warmed sourdough bread bowls. Garnish with chopped parsley and extra black pepper if desired. Serve immediately.

# Helpful Tips:

01 -
  • The sourdough bowl turns a simple soup into an edible dish, and no bowl to wash is a quiet win.
  • One pot means less cleanup on a night when comfort matters more than time.
  • Clams cook in minutes, so this feels fancy without the fuss or the hours.
02 -
  • Don't let the soup boil hard after you add the cream, or it can break and turn slightly grainy instead of silky.
  • The potatoes must be truly tender before you add the clams, otherwise the whole thing cooks at different speeds and nothing is done at once.
  • Sourdough bowls are fragile when hot, so handle them gently and let people know the bottoms will be warm before they pick them up.
03 -
  • Make sure your clams are from a reliable source and the juice is clean and clear, not cloudy, which signals freshness.
  • Whisk constantly when adding the liquids to the roux, and do it slowly, or you'll end up with lumps that even the best strainer can't fix.

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