Christina's Clam Chowder in a Sourdough Bread Bowl

Name: Christina's Clam Chowder in a Sourdough Bread Bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Ingredients: 2 Tbsp olive oil; 1 large onion; ½ cup pancetta; ¼ cup butter; 2 ½ Tbsp flour; 2 cups milk; 1 ½ cups water; 1 ½ tsp sea salt; 2 medium potatoes; 2 small cans chopped clams; ⅛ tsp pepper; 3 sprigs fresh parsley; 6 small sourdough bread boules

User Reviews

4.8

129 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
6 servings
Calories
941 kcal
Course
Main Course
Cuisine
American

Christina's Clam Chowder in a Sourdough Bread Bowl

Chloe Henry

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A lower fat, but still thick and creamy recipe for clam chowder.

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Ingredients

Servings

2 Tbsp olive oil
1 large onion diced
½ cup pancetta cut into bite sized pieces
¼ cup butter
2 ½ Tbsp flour
2 cups milk
1 ½ cups water or seafood or vegetable stock
1 ½ tsp sea salt
2 medium potatoes diced (peeled or unpeeled)
2 small cans chopped clams liquid and clams separated
⅛ tsp pepper freshly ground, to taste
3 sprigs fresh parsley chopped, and more to garnish
6 small sourdough bread boules

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Instructions

Put the olive oil and onion in a large pot over medium high heat and saute for 5 minutes. Add the pancetta and cook for another few minutes, then remove from pan and set aside.
Add the butter to the pot, and when melted, add the flour and mix well. Cook for about 4 minutes over medium high heat, then slowly begin adding the milk, a little at a time. If you add too much milk at first, the white sauce can turn lumpy. Continue to add milk gradually, adding a little more each time, mixing until it is completely absorbed before adding more, until it has all been added. If you find you have lumps, just use a stick blender to fix the problem-I won’t tell! ;)
Next, add the water or stock, and liquid from the clams. Taste for salt, adding more if needed, then put the pancetta and onion, and potatoes into the soup. Simmer over low heat, stirring often and scraping the bottom to make sure it doesn’t stick. When the potatoes are ready, add the clams and parsley and cook for 3 minutes or so.
Taste for salt again, and add some freshly ground pepper and remove from heat. When ready to serve, cut the top off of the sourdough boules, and remove some of the inside to form a bowl, and reheat in a hot oven for about 5 minutes, to make the crust crispy. Ladle hot chowder into the bread bowl. Garnish with more parsley if desired.

Notes

Nutrition information is for the chowder with the entire bread bowl.

Nutrition Information

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Serving 1 bowl Calories 941kcal (47%) Carbohydrates 139g (46%) Protein 33g (66%) Fat 29g (45%) Saturated Fat 11g (55%) Polyunsaturated Fat 4g Monounsaturated Fat 10g Trans Fat 0.3g Cholesterol 45mg (15%) Sodium 2.234mg (0%) Potassium 761mg (22%) Fiber 7g (28%) Sugar 16g (32%) Vitamin A 448IU (9%) Vitamin C 17mg (19%) Calcium 234mg (23%) Iron 10mg (56%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 941 kcal

% Daily Value*

Serving	1 bowl
Calories	941kcal	47%
Carbohydrates	139g	46%
Protein	33g	66%
Fat	29g	45%
Saturated Fat	11g	55%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	10g	50%
Trans Fat	0.3g	15%
Cholesterol	45mg	15%
Sodium	2.234mg	0%
Potassium	761mg	16%
Fiber	7g	28%
Sugar	16g	32%
Vitamin A	448IU	9%
Vitamin C	17mg	19%
Calcium	234mg	23%
Iron	10mg	56%