Classic New England Clam Chowder Bread Bowls

There’s something undeniably comforting about a warm bowl of homemade clam chowder, especially when it’s served in a crusty, personal-sized sourdough bread bowl. This Razor Clam Chowder is the perfect balance of savory, hearty flavors—rich with the taste of crispy bacon, tender razor clams, and Yukon gold potatoes, all simmered in a creamy broth. It’s the kind of soup that wraps you in warmth and coziness, making it a go-to for chilly evenings or a satisfying weekend meal. And let’s not forget the fun of dipping and scooping up the chowder from the bread bowl—it's a delicious twist that takes this already comforting dish to a whole new level!

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Prep Time 15

Cook Time 1

Course Dinner, Soup

Cuisine Seafood

Servings 6

Equipment

Large heavy-bottomed soup pot or Dutch oven
Knife
Cutting Board
Measuring Spoons
Measuring Cups
Wooden spoon or spatula
Can Opener
Ladle
Spoon (for removing bay leaf)
Bread knife
Sour dough bread bowls
Oven (for heating bread bowls)

Ingredients

6 slices thick-cut bacon diced
1 medium yellow onion diced
2 ribs of celery diced
2 carrots diced
4 medium Yukon gold potatoes diced
2 tablespoons butter
1 teaspoon cracked black pepper
1 bay leaf
½ teaspoon white pepper
1 teaspoon dried thyme
2 teaspoons kosher salt
¼ cup flour
3 6.5 oz cans of razor clams in clam juice (or 1 lb. fresh razor clams)
6 cups chicken stock low sodium, no salt added
2 cups half and half or heavy cream
½ cup diced fresh parsley
Salt and pepper to taste
4-6 personal-sized sourdough bread bowls

Instructions

In a large heavy-bottomed soup pot or Dutch oven, brown the diced bacon over medium heat. Cook slowly to achieve a crisp texture, about 5-7 minutes.
Once the bacon is browned, add the diced onion, celery, carrots, Yukon gold potatoes, butter, cracked black pepper, bay leaf, white pepper, thyme, and kosher salt. Sauté for 4-5 minutes, stirring occasionally.
Add the flour and cook for an additional 2-3 minutes, stirring constantly to activate the flour as a thickener.
Add the razor clams (with juice) and chicken stock. Stir continuously to incorporate the flour mixture. Reduce the heat to low and simmer uncovered for 30 minutes.
If the chowder becomes too thick, add milk in half-cup increments until the desired consistency is reached (this is optional and not in the recipe).
In the last 10 minutes of cooking, add the half and half (or heavy cream) and freshly diced parsley. Taste and adjust the salt and pepper as needed.
Remove and discard the bay leaf. Spoon the hot chowder into hollowed-out sourdough bread bowls and serve.

Notes

Tip: Personal-sized sourdough bread bowls can be found in your grocer’s bakery section. To prepare, pop them into the oven, slice the tops off, and hollow out the excess bread to make room for the soup.

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Classic New England Clam Chowder Bread Bowls