Clam Chowder Sourdough Bread Bowls with Crispy Bacon
 
Prep time
Cook time
Total time
 
A hearty, creamy clam chowder that doesn't skimp on the ingredients. Served in warm and toasty sourdough bread bowls, this chowder makes the perfect cozy meal, whatever the weather.
Author:
Recipe type: Main
Cuisine: Seafood
Serves: 4
Ingredients
  • 6 slices bacon, diced
  • 1 Tbsp oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 2 stalks celery, chopped
  • Salt and pepper, to taste
  • ¼ cup white wine
  • 3 Tbsp all-purpose flour
  • 2 cups vegetable or chicken stock
  • 2 large potatoes, peeled and diced (about 4 cups)
  • 2 142g-can of clams, rinsed and drained
  • ½ cup heavy cream
  • 1 cup milk (I use skim)
  • 1 cup frozen corn (or fresh, if you have it)
  • A handful of fresh clams (optional)
  • 4 sourdough bread bowls, insides hollowed out
Instructions
  1. In a large, heavy-bottomed pot over medium heat, saute bacon pieces until crisp. Transfer to a paper towel to drain and cool; set aside.
  2. Preheat oven to 200° and place sourdough bread bowls in oven to keep warm until ready to serve. Be sure to hollow them out first! Keep the inside bits for dipping into the soup.
  3. In the pot with bacon fat, add oil, onion, garlic and celery and saute until softened, about 20 minutes. Season with salt and pepper.
  4. Add wine and bring to a simmer. Sprinkle with flour, stirring to coat all ingredients. Add stock and bring to a boil, stirring constantly.
  5. Add potatoes and bring back to a boil. Add a bit more water to submerge the potatoes, if necessary. Cover and simmer for about 20 minutes or until potatoes are tender.
  6. Add canned clams, cream, milk, and corn and simmer for 3-5 minutes.
  7. If using real clams, place them in a small pot and cover with enough water to submerge them. Boil for a few minutes until clams have opened. Remove from water, discard any clams that haven't opened (there may be one or two) and let cool.
  8. Serve inside warm bread bread bowls and garnish with crispy bacon and fresh clams.
Recipe by Port and Fin at https://portandfin.com/clam-chowder-sourdough-bread-bowls-with-crispy-bacon/