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Cozy New England Clam Chowder Recipe in Homemade Sourdough Bread Bowl

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Velvety New England clam chowder served inside a crusty homemade sourdough bread bowl, perfect for cozy winter nights. This recipe balances creamy chowder with chewy, tangy bread for a comforting and hearty meal.

Ingredients

Scale
  • 3 ½ cups (420g) all-purpose flour (for sourdough bread bowls)
  • ½ cup (120g) active sourdough starter, fed and bubbly
  • 1 ¼ cups (300ml) warm water
  • 2 tsp (10g) salt
  • 1 tbsp olive oil (for brushing bread bowls)
  • 2 lbs (900g) fresh clams, cleaned and scrubbed (littlenecks or cherrystones)
  • 4 slices bacon, diced
  • 1 medium yellow onion, finely chopped
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 3 medium russet potatoes, peeled and diced (about 2 cups/300g)
  • 3 tbsp all-purpose flour (for thickening chowder)
  • 2 cups (480ml) whole milk (or dairy-free milk)
  • 1 cup (240ml) heavy cream
  • 2 cups (480ml) chicken broth (low sodium preferred)
  • 2 tsp fresh thyme, chopped (or 1 tsp dried thyme)
  • 1 bay leaf
  • ½ tsp smoked paprika
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges (optional, for serving)

Instructions

  1. Prepare the sourdough bread bowls: In a large bowl, mix 3 ½ cups flour with 2 tsp salt. Add ½ cup active sourdough starter and 1 ¼ cups warm water. Stir until a rough dough forms. Let rest for 30 minutes.
  2. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Form into a ball. Place in a lightly oiled bowl, cover with a damp towel, and let rise for 3-4 hours until doubled in size.
  3. Divide the dough into 4 equal pieces. Shape each into a tight round ball and place on a parchment-lined baking sheet. Cover loosely and proof for 1-2 hours until puffed.
  4. Preheat oven to 450°F (230°C). Make a shallow cross or circle on top of each loaf. Bake for 25-30 minutes until golden and crusty.
  5. Cool slightly. Slice off the top of each loaf and hollow out the center, leaving about a 1-inch thick shell to hold the chowder.
  6. Prepare the clam chowder: Rinse clams under cold water. In a large pot over medium heat, cook diced bacon until crispy. Remove bacon with a slotted spoon, leaving fat in pot.
  7. Add chopped onion and celery to bacon fat; cook 5 minutes until softened. Stir in minced garlic and cook 1 minute more.
  8. Sprinkle 3 tbsp flour over veggies and stir continuously for 2 minutes to make a roux. Slowly whisk in chicken broth and milk, ensuring no lumps form.
  9. Add diced potatoes, bay leaf, smoked paprika, thyme, salt, and pepper. Simmer for about 15 minutes until potatoes are tender.
  10. Add clams to pot, cover, and cook 5-7 minutes until clams open. Discard any unopened clams.
  11. Stir in heavy cream and cooked bacon. Taste and adjust seasoning as needed.
  12. Remove bay leaf. Ladle hot chowder into sourdough bread bowls. Garnish with chopped parsley and a squeeze of lemon if desired.

Notes

Keep an eye on chowder thickness; add milk or broth if too thick. Do not overcook clams to avoid rubbery texture. Bake bread bowls just before serving to keep crust crisp. Use gluten-free flour alternatives for gluten-free chowder. Canned clams can be used in a pinch but drain and reserve juice for flavor.

Nutrition

Keywords: clam chowder, New England clam chowder, sourdough bread bowl, winter soup, seafood chowder, homemade bread, comfort food

Find it online: https://cookluma.com/cozy-new-england-clam-chowder-recipe-in-homemade-sourdough-bread-bowl-easy-and-perfect-for-winter/