Creamy Clam Chowder Sourdough (Printable Version)
Velvety clam chowder with clams, potatoes, and aromatic veggies served in a crusty sourdough bowl.
# Ingredient List:
→ Seafood
01 - 2 cups canned chopped clams, drained (reserve clam juice)
→ Vegetables
02 - 1 cup peeled and diced russet potatoes
03 - 1/2 cup finely chopped celery
04 - 1/2 cup finely chopped onion
05 - 1/2 cup diced carrots
→ Dairy
06 - 1 cup heavy cream
07 - 1 cup whole milk
08 - 3 tablespoons unsalted butter
→ Pantry
09 - 3 tablespoons all-purpose flour
10 - 1 1/2 cups reserved clam juice (top up with bottled clam juice if needed)
11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon dried parsley
13 - 2 bay leaves
14 - Salt and freshly ground black pepper, to taste
→ Bread
15 - 4 small round sourdough loaves (individual size)
# Step-by-Step Instructions:
01 - Slice off the top of each sourdough loaf and hollow out the center, leaving a thick shell. Set aside.
02 - In a large pot over medium heat, melt butter. Add onion, celery, and carrots. Sauté for 5 minutes until softened and fragrant.
03 - Stir in flour and cook for 2 minutes, stirring constantly to form a roux.
04 - Gradually whisk in reserved clam juice. Add potatoes, bay leaves, thyme, and parsley. Bring to a simmer and cook 10 to 12 minutes until potatoes are tender.
05 - Reduce heat to low. Stir in clams, heavy cream, and milk. Simmer gently for 5 to 7 minutes, stirring often, until creamy and heated through without boiling.
06 - Remove bay leaves and season with salt and freshly ground black pepper to taste.
07 - Ladle hot chowder into prepared sourdough bread bowls and serve immediately.
# Tips from hearthlykitchen:
01 -
- The sourdough bowl transforms an ordinary bowl into something you can actually eat, making cleanup optional and joy inevitable.
- It's creamy without being heavy, thanks to the balance of broth and dairy that lets the briny clams shine through.
- You can have it on the table in under an hour, which means impressive dinner parties without the stress.
02 -
- Never boil the chowder after you add cream—high heat curdles dairy and toughens clams, turning silky soup into something grainy and sad.
- If your potatoes aren't tender after 12 minutes, your simmer wasn't hot enough; give them another few minutes but check often so they don't fall apart.
03 -
- Keep your cream and milk at room temperature before adding—cold dairy added to hot soup can break or curdle, so let them sit out while your soup simmers.
- If your chowder breaks or looks grainy after you add cream, strain it through a fine sieve into a fresh pot and whisk in a tablespoon of cornstarch mixed with cold milk to save it.