Clam chowder in bread bowls is a warm, creamy soup filled with tender clams, potatoes, and herbs, served inside a round, crunchy bread. It’s perfect for a cozy meal that feels special.
I find that scooping out some bread to dip into the soup makes it even tastier. Just watch out for those hot, steamy bites!
For a quick fix, use round rolls or bread bowls from the store. They save time and still give you that fun, hands-on eating experience I enjoy.
Ingredients & Substitutions
Clams: Fresh or canned clams give the chowder a natural briny flavor. I prefer canned for convenience, but fresh clams taste even better if you can find them. As a substitute, chopped preserved or smoked clams can add a different but tasty twist.
Potatoes: Thick-cut potatoes help give the chowder its creamy texture. Russet potatoes are great because they break down slightly and thicken the soup; in a pinch, any starchy variety works well. Sweet potatoes add a unique flavor but change the classic taste.
Celery & Onion: These aromatics build the base flavor. Use fresh, crunchy celery and sweet onions for best results. If you’re out, dried onion flakes or celery salt can work, but they won’t provide the same freshness.
Milk & Cream: Rich dairy makes the chowder creamy and smooth. I suggest half-and-half for a lighter option or heavy cream for indulgence. If you want a dairy-free version, coconut milk can add creaminess with a tropical touch.
How do I thicken clam chowder without it becoming gloopy?
Start with a gentle roux or a slurry of flour or cornstarch. Cook the flour briefly with butter before adding liquids, or mix cornstarch with cold water to avoid lumps. Add this mixture slowly while stirring to thicken evenly and prevent clumping.
- Make a roux by melting butter and stirring in flour; cook for 1-2 minutes.
- Gradually whisk in your chowder liquid while simmering on low heat.
- Alternatively, mix 1-2 tablespoons cornstarch with cold water, then slowly add while stirring.
- Simmer until the chowder thickens to your liking, but don’t overdo it or it may become too gloopy.
How to Make Clam Chowder in Bread Bowls?
Ingredients You’ll Need:
For the Clam Chowder:
- 2 tablespoons butter
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 3 slices bacon, chopped
- 2 potatoes, diced
- 3 cups clam broth
- 1 can (10 oz) chopped clams, undrained
- 1 cup heavy cream
- Salt and pepper to taste
For the Bread Bowls:
- 4 round bread boules or sourdough bread shells
How Much Time Will You Need?
15 min prep + 30 min cooking + 10 min assembling = 55 minutes total
Step-by-Step Instructions:
1. Prepare the bread bowls
Cut tops off bread and hollow out the insides, leaving about 1 inch thick walls. Set aside the bread pieces. Warm the bowls in the oven at 350°F for 5 minutes.
2. Cook the bacon and vegetables
In a large pot, cook bacon until crispy. Remove bacon and set aside. Add butter, onions, celery, and garlic to the same pot. Sauté for 5 minutes until soft.
3. Add potatoes and broth
Stir in diced potatoes, clam broth, and bring to a boil. Reduce heat and simmer for 15 minutes until potatoes are tender.
4. Add clams and cream
Stir in chopped clams and heavy cream. Season with salt and pepper. Cook for another 5 minutes until heated through.
5. Assemble and serve
Pour hot clam chowder into bread bowls. Top with cooked bacon pieces. Serve immediately with reserved bread pieces on the side.
