Creamy Clam Chowder Sourdough (Printable)

Velvety chowder with clams, potatoes, and aromatic vegetables served in a crusty sourdough bread bowl.

# What You'll 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 (6-inch diameter)

→ Garnish (optional)

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

# How to Make It:

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 diced onion and celery, sauté for 5 minutes until softened without browning.
03 - Incorporate diced potatoes and cook 2 minutes. Sprinkle flour over 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 dried thyme. Bring mixture to a gentle simmer while stirring frequently.
05 - Reduce heat to low and simmer uncovered for 15 minutes until potatoes are tender and the chowder thickens.
06 - Stir in chopped clams along with any reserved juices. Simmer 2 additional minutes. Season with salt and freshly ground black pepper. Remove bay leaf.
07 - Ladle hot chowder into prepared sourdough bowls. Garnish with chopped parsley and additional black pepper as desired. Serve immediately.

# Expert Suggestions:

01 -
  • The sourdough bowl is edible comfort—crispy outside, soft inside, and it absorbs every drop of chowder without falling apart.
  • It looks impressive without requiring any fancy techniques, just honest cooking and good ingredients.
  • One pot, one meal, and people genuinely feel cared for when served this way.
02 -
  • Don't skip toasting the bread bowls—this creates a seal that keeps them from dissolving into the chowder within minutes.
  • Clams release liquid as they heat, so when you add them at the end, they're not just seasoning the soup, they're helping to thin it slightly, which is exactly what you want for the right consistency.
  • If your chowder breaks (the cream separates), add a splash of cold milk and whisk gently off the heat until it comes back together.
03 -
  • Use canned clams without guilt—they're flash-frozen and chopped at peak freshness, often better quality than fresh clams you'll find inland.
  • The roux method creates a naturally creamy texture that tastes lighter than it is, because you're not relying on excessive cream to get thickness.

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