Creamy Clam Chowder In A Bread Bowl - Easy Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6 servings
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Calories
435 kcal
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Course
Main Course, Soup
Creamy Clam Chowder In A Bread Bowl - Easy Recipe
Description
This clam chowder starts by crisping bacon to render fat and flavor, then sautéeing diced celery, onions, and bell pepper until translucent, forming a savory base. Potatoes, clam juice, chicken broth, and canned clams are added and simmered until the potatoes are tender, infusing the broth with clam and vegetable essence.
A mixture of cornstarch and light cream is whisked in to thicken the chowder, giving it a creamy, smooth consistency without heaviness. Crumbled bacon is stirred back in for smoky depth, and the chowder reaches a gentle simmer before serving.
Traditionally served in hollowed sourdough bread bowls, the chowder combines soup and edible serving vessel, offering a rustic and satisfying presentation. Parsley and reserved bacon bits garnish the top for added freshness and texture.
Variations can omit butter by using bacon fat for sautéing vegetables, or omit bacon entirely. The bread bowls may also be gluten-free based on dietary needs. Combining butter and bacon fat enhances flavor but is optional per preference.
Ingredients
- 4 Bacon strips
- 2 Tablespoons butter
- 1 c celery about 2 stalks, diced
- ½ c bell pepper ½ a sweet red or green bell pepper depending on your preference, diced
- 1 c onion 1 medium onion, diced
- 2 cloves garlic minced
- 3 c russet potato about 3 medium potatos, peeled and diced
- 8 oz. clam juice
- 1 ½ cups chicken broth
- 13 oz. clams 2 cans, with their juice, canned
- ½ teaspoon black pepper ground black or white pepper
- 1 teaspoon onion powder
- ¼ teaspoon thyme dried
- ½ teaspoon dill dried
- 1 ½ cups light cream 10% M.F. cream, or half and half
- 2 Tablespoons cornstarch
- 6 sourdough bread bowl individual, gluten-free if required
- 6 gluten-free bread bowl individual, gluten-free if required
- parsley for garnish
- bacon bits for garnish
Instructions
- Fry bacon in a large dutch oven or heavy-bottomed pot until golden brown and crispy. Remove cooked bacon to paper towel and pour the bacon fat out, leaving any remaining bacon bits in the pot. Once cool, crumble it or chop it into bits.
- Melt butter in same pot over medium heat. Add celery, onion, and bell pepper, sautéing until translucent. Stir in garlic, and saute another 30-60 seconds.
- Add potatoes, clam juice, chicken broth, clams, pepper, onion powder, and thyme. Cover and bring to a simmer over medium heat, cooking until potatoes are tender.
- Combine cornstarch with cream or half and half in a measuring cup and whisk until cornstarch is fully dissolved. Reduce heat to medium-low and stir it into the chowder. Add in the crumbled bacon (reserve a few bacon bits for garnish at the end) and continue to cook until it returns to a simmer and thickens.
- Meanwhile, while the chowder is cooking, hollow out the bread bowls. Cut the tops off about ¼ of the way from the top, then cut the centers out, leaving a 1 inch rim and bottom of bread.
- Once the soup is thickened, ladle it into the bread bowls and top with extra bacon bits, dill, or parsley to garnish.
Notes
- You can skip the butter by using bacon fat to sauté the vegetables for flavor.
- Omit bacon entirely and use only butter to keep the base creamy if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 435 kcal
% Daily Value*
| Calories | 435kcal | 22% |
| Carbohydrates | 30g | 10% |
| Protein | 15g | 30% |
| Fat | 29g | 45% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 106mg | 35% |
| Sodium | 561mg | 23% |
| Potassium | 595mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1442IU | 29% |
| Vitamin C | 25mg | 28% |
| Calcium | 102mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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