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Creamy New England Clam Chowder in a Bread Bowl – Best Easy Recipe

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This creamy New England clam chowder is served in a toasted sourdough bread bowl for a comforting, hearty meal. Made with smoky bacon, tender clams, and Yukon Gold potatoes, it’s a quick and easy recipe perfect for cozy nights.

Ingredients

Scale
  • 4 slices thick-cut bacon, chopped
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 cups clam juice (from canned clams plus bottled clam juice)
  • 1 cup chicken or vegetable broth, low-sodium
  • 1 pound Yukon Gold potatoes, peeled and diced into ½-inch cubes
  • 1 bay leaf
  • ½ teaspoon dried thyme
  • ¼ teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1 ½ cups heavy cream
  • 2 cans (6.5 ounces each) chopped clams, drained with juice reserved
  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh parsley, chopped
  • 4 large round sourdough bread loaves (about 6 inches in diameter)
  • 2 tablespoons olive oil
  • 1 clove garlic, halved

Instructions

  1. Cook the bacon: Place the chopped bacon in a cold Dutch oven. Turn heat to medium and cook, stirring occasionally, until crispy and fat is rendered, about 6-8 minutes. Transfer bacon to a paper towel-lined plate, leaving fat in the pot.
  2. Sauté the aromatics: Add diced onion and celery to the pot with bacon fat. Cook over medium heat, stirring frequently, until onion is translucent and celery softens, about 5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  3. Make the roux: Sprinkle flour over the sautéed vegetables. Stir constantly for 1-2 minutes until flour is incorporated and turns light golden.
  4. Add the liquids: Slowly pour in reserved clam juice and chicken broth while stirring continuously. Add bay leaf, dried thyme, and smoked paprika. Bring to a gentle simmer.
  5. Cook the potatoes: Stir in diced potatoes. Reduce heat to medium-low, cover, and simmer for 12-15 minutes until potatoes are fork-tender.
  6. Add the cream and clams: Remove bay leaf and discard. Reduce heat to low and slowly stir in heavy cream. Add drained clams. Cook for 2-3 minutes until heated through; do not boil.
  7. Finish with butter and seasoning: Remove pot from heat. Stir in unsalted butter until melted and glossy. Season with salt and pepper to taste. Stir in half the cooked bacon bits, reserving rest for garnish.
  8. Prepare the bread bowls: Preheat oven to 375°F. Cut a circle about 2 inches in diameter from the top of each bread loaf. Gently pull out soft bread from inside, leaving a ½-inch thick shell. Brush inside and edges with olive oil, then rub with cut side of garlic clove. Place bread bowls and tops on a baking sheet and toast for 8-10 minutes until golden and crispy.
  9. Assemble and serve: Ladle hot chowder into toasted bread bowls. Top with reserved crispy bacon bits and fresh parsley. Place bread tops on the side for dipping. Serve immediately.

Notes

For best texture, use Yukon Gold potatoes. Toast bread bowls at 375°F for 8-10 minutes to prevent sogginess. Chowder tastes even better the next day; store without cream and clams for make-ahead. For a lighter version, use half-and-half instead of heavy cream.

Nutrition

Keywords: clam chowder, New England clam chowder, bread bowl, creamy chowder, seafood chowder, easy chowder recipe

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