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Cozy Clam Chowder Stuffed Sourdough Bread Bowl Recipe with Crispy Bacon

clam chowder stuffed sourdough bread bowl - featured image
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A comforting clam chowder served inside a crusty sourdough bread bowl, featuring smoky crispy bacon and tender clams in a creamy broth. Perfect for cozy nights and easy to prepare in under 45 minutes.

Ingredients

Scale
  • 1 large round sourdough bread loaf (8–10 inches diameter)
  • 6 slices thick-cut bacon, cut into bite-sized pieces
  • 2 cups chopped clams (fresh or canned, drained)
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 stalks celery, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour (or gluten-free flour blend)
  • 2 cups low sodium chicken broth
  • 1 cup heavy cream (or half-and-half or canned coconut milk for dairy-free)
  • 1 cup diced potatoes (Yukon Gold or Russet)
  • 1 teaspoon fresh thyme, chopped (optional)
  • Salt and pepper, to taste
  • Chopped parsley, for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Cut a circular lid around the top of the sourdough loaf about 2-3 inches from the edge. Hollow out the inside, leaving about a 1-inch thick shell. Set aside on a baking sheet.
  2. In a large pot over medium heat, cook bacon pieces until golden and crispy, about 6-8 minutes. Remove bacon with a slotted spoon and drain on paper towels, leaving bacon fat in the pot.
  3. Add butter to the bacon fat. Once melted, add diced onion and celery. Cook, stirring often, until softened and translucent, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
  4. Sprinkle flour over the vegetables and stir well to coat. Cook for 2 minutes to remove raw flour taste.
  5. Slowly whisk in chicken broth to avoid lumps. Add diced potatoes and bring to a gentle simmer. Cook until potatoes are tender, about 12-15 minutes, stirring occasionally.
  6. Stir in heavy cream, clams, and chopped fresh thyme. Heat through for 5 minutes without boiling. Season with salt and pepper to taste.
  7. Place hollowed sourdough bread bowl and lid in the oven for about 10 minutes to warm and slightly crisp the inside edges.
  8. Stir crispy bacon back into chowder, reserving a few pieces for garnish. Ladle hot chowder into warm bread bowl, sprinkle with parsley and reserved bacon bits, and place lid slightly askew. Serve immediately.

Notes

Render bacon slowly for perfect crispiness. Cook roux long enough to remove raw flour taste but do not brown. Keep potatoes tender but not mushy. Warm bread bowl before filling to prevent sogginess. If chowder is too thick, add more broth or water. Avoid boiling after adding cream to prevent curdling.

Nutrition

Keywords: clam chowder, sourdough bread bowl, crispy bacon, comfort food, seafood chowder, creamy chowder, easy dinner, cozy meal

Find it online: https://yumbelle.com/cozy-clam-chowder-stuffed-sourdough-bread-bowl-recipe-with-crispy-bacon/