New England Clam Chowder with Sourdough Bowls

00:50:00

Few things are more welcome than a hearty bowl of New England clam chowder. The flavor of this quintessential creamy soup with tender chunks of potatoes, salty bits of bacon, sweet corn, and briny clams is delicate and mild.

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Ingredients
- Serves 2 +
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1 Onion
1 ear Corn
0.25 oz Fresh Thyme
1 slice Bacon
13 oz Canned Chopped Clams
2 cup Milk
2 Sourdough Bread Boule
1 tsp Salt
Directions HIDE IMAGES
STEP 1
Preheat oven to 350 degrees F.
STEP 2
Peel the Onion and cut into quarter inch dice, then set aside.
STEP 3
Peel the Carrot and cut into quarter inch dice, then set aside.
STEP 4
Cut Yukon Gold Potato into quarter inch dice, and set aside.
STEP 5
Cut the Corn kernels from the cob, and set aside.
STEP 6
Remove the Fresh Thyme leaves from stems, discard stems, and set leaves aside.
STEP 7
Cut the Bacon into quarter inch pieces, and set aside.
STEP 8
Heat a large saucepan over medium heat. When hot, add the bacon and cook until browned, about four minutes.
STEP 9
Remove from the pan using a slotted spoon and place on paper towels.
STEP 10
Retain bacon fat in the pan for sauteing the veggies.
STEP 11
Strain the Canned Chopped Clams over a medium bowl to contain the clam juice, and set both aside.
STEP 12
To the saucepan with the bacon fat, add Butter over medium heat.
STEP 13
When melted, add the small onion and carrot and saute for five minutes or until onions are translucent.
STEP 14
Add corn and saute for two to three minutes.
STEP 15
Add potatoes and half of the thyme. Stir.
STEP 16
Sprinkle All-Purpose Flour over the mixture. Cook for three minutes, stirring until the flour has been well incorporated.
STEP 17
While stirring, pour the clam juice into the mixture in a steady stream until fully blended and no lumps remain. Reduce the heat to low and simmer for fourteen minutes, until the chowder starts to thicken.
STEP 18
Gently fold in the clams and slowly stir in Milk. Season with Salt and Ground Black Pepper. Simmer for 19 minutes more until potatoes are tender.
STEP 19
While the chowder simmers, slice a circle around the top of each loaf of Sourdough Bread Boule and remove the lid. Using your hands, hollow out the inside of each loaf, making a bowl, leaving the walls about a half inch thick.
STEP 20
Place bowls directly onto the oven rack for the last three minutes the chowder is simmering.
STEP 21
Place the bread bowls in the center of two plates. Fill the bowls with chowder. Garnish with bacon and remaining thyme.
STEP 22
Serve and enjoy!
Share Your Tips
Maddie Lyons
Love the use of the sourdough bowl, the pictures make me want some chowder!
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