Thick Clam Chowder Bread Bowls Recipe

Render bacon

In a heavy-bottomed Dutch oven or large saucepan over medium heat, add the diced bacon. Cook, stirring occasionally, until the fat is rendered and the bacon is crisp, about 6–8 minutes. Remove most of the bacon pieces with a slotted spoon to a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the pot.

Sauté aromatics

Add the butter to the pot with the bacon fat. When it foams, add the diced onion and celery. Cook over medium heat until translucent, about 6 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.

Make roux

Sprinkle the flour over the softened vegetables and stir constantly for 2–3 minutes to cook the raw flour taste and create a blond roux. Keep the heat at medium to avoid burning.

Add liquids and potatoes

Gradually whisk in the chicken or clam broth to avoid lumps, then add the diced potatoes, the reserved clam juice (from the canned clams) and the thyme and bay leaf. Bring the mixture to a simmer, then reduce heat to maintain a gentle simmer. Cook until the potatoes are tender but not falling apart, about 10–12 minutes.

Finish chowder base

Stir in the milk and heavy cream and return to a gentle simmer (do not boil vigorously after adding milk/cream to prevent curdling). Add Worcestershire sauce, Dijon mustard, black pepper and salt. Simmer for 4–5 minutes to thicken slightly.

Add clams

Stir in the chopped clams and the reserved crispy bacon pieces. Heat just until the clams are warmed through, about 2 minutes. Remove and discard the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed.

Optional thicker finish

If you prefer an extra-thick chowder for bread bowls, remove 1 cup of the chowder liquid and blend it until smooth (using an immersion blender cup or standard blender). Stir the blended mixture back into the pot to thicken. Alternatively, simmer uncovered a few minutes to reduce.

Keep warm

Keep the chowder over the lowest heat, stirring occasionally, while you prepare the bread bowls so it stays hot for serving.

Prep bread

Preheat the oven to 375°F (190°C). If the rounds are large, use 2; if small, use 4. Using a serrated knife, cut a circular lid from the top of each round and reserve the cut pieces. Using your fingers, scoop out the soft interior crumb to create a bowl shell, leaving about a 3/4-inch shell thickness so the bowl holds liquid without leaking.

Brush and crisp

Lightly brush the inside and cut edges of each bread bowl with melted butter. Place the bowls and lids on a baking sheet and bake for 8–10 minutes, until the edges are crisp and the interior is set. This helps prevent sogginess when filled.

Optional cheese topping

If using cheese, sprinkle grated cheddar into the hollowed bowls (or on the lids) and place under the broiler for 1–2 minutes until melted and lightly browned. Watch closely to avoid burning.

Place each warm bread bowl on a shallow bowl or plate to catch any drips.

Ladle the hot, thick clam chowder into each prepared bread bowl, filling to near the top. If desired, sprinkle additional crispy bacon bits, chopped parsley or chives, and more grated cheese on top.

Serve immediately with the bread lids on the side for dipping. Encourage guests to tear pieces of the scooped-out bread to dip into the chowder.