There's a secret why this Bread Bowl Clam Chowder tastes so good. It's made with real clams! An authentic clam chowder that's still easy to make, with potatoes, bacon and fresh thyme.
I first tried Clam Chowder in San Fransisco at Pier 39, served in a bread bowl. I was hooked! Once you try real clam chowder, you'll never go back to canned soup! Thank goodness this recipe is so easy to make!
Types of Clam Chowder
Traditionally, Clam Chowder originated in the Eastern United States. There are many variations and recipes.
- New England Clam Chowder - the most famous chowder, rich and creamy
- Manhattan Clam Chowder - red, tomato clam broth chowder
- Long Island Clam Chowder - combination of New England and Manhattan chowders
- Rhode Island Clam Chowder - clear clam chowder without added diary
- San Fransisco Bread Bowl Clam Chowder - NE Chowder served in a bread bowl
What Clams Best For Clam Chowder?
Depending where you live in the world, will depend on what clams that are available. You can use any clams you can get your hands on. Don't get hung up on the right variety of clams to use, any clams will work great in this recipe.
- Quahog Clams - the most popular round clam used for making chowders
- Littleneck or Cherrystone Clams - meaty and a bit chewy, popular in chowders
- Topneck Clams - a bit of a larger clam with a great ocean flavor
- Pipis - an Australian clam perfect for chowder
- Vongole - an Italian clam
Can I Use Frozen Clams?
Yes, frozen clams work great in this recipe. Fresh seafood is always best to use, but not always available, and can be expensive. Not everyone lives near the ocean where they can dig for fresh clams.
How to Make Clam Broth
Making Clam broth is super easy. All you need is 2 lbs/1kg of clams and 6 cups of water. Bring to a boil and simmer for about 15 minutes. If a clam hasn't opened, throw it away. Strain through colander lined with a cheesecloth. Remove the clam meat and you're ready to go!
What Type of Bread for Bread Bowl Clam Chowder
Traditionally, Bread Bowl Clam Chowder is served in a round, personal size, sourdough bread loaf. Ideally, the bread bowl should have a crunchy crust and a chewy centre. However, you can use most round bread buns like a crusty loaf. Just don't cut the bowl too thinly from the edges, so the bowl holds it's shape.
How to Cut Bread Bowl
- Use a serrated knife to cut a round circle from the top of the loaf, this will be your bread lid
- Hollow out the loaf, leaving a 1" shell around the bowl
- Tear the hollowed out bread into bite size pieces and serve with your soup
How To Make Bread Bowl Clam Chowder
- Prepare the clam broth by simmering clams in water for about 15 minutes until clams have opened. Throw away unopened clams.
- Strain clams through a cheesecloth. Remove clam meat from shells and set aside. Discard shells.
- In stockpot, fry bacon, onions, celery and garlic until caramelized.
- Add diced potatoes, white wine and cook for a few minutes until wine starts to evaporate.
- Pour in clam broth, add thyme and bay leaf. Simmer for 20 minutes until potatoes are cooked.
- Mix in whipping cream and chopped clams.
- To thicken the chowder, make a cornstarch slurry. Mix 2 tablespoons of water and cornstarch. Pour into chowder and simmer for 2 minutes until thickens.
- Season with salt and pepper.
- Ladle into bread bowls and garnish with fresh parsley.
How To Eat A Bread Bowl
Very carefully. It can be messy to eat your bread bowl, especially when there is still soup inside. Some people eat the soup first, then eat the bread bowl. It makes more sense to me to eat your bowl while enjoying your soup. As you are eating your soup, and the height of soup drops, tear or cut bread starting from the top of the bowl. As you finish your soup, your bowl should be at least half way eaten.
New England Clam Chowder Controversy
Traditional New England Clam Chowder is usually made with Salt Pork. It's a fatty, salted pork belly which resembles uncut side bacon. It is not smoked like bacon. Usually the fat is rendered, then the onions are cooked in this pork fat for flavor.
So, what's the controversy? Salt Pork is hard to find around the world, and even in the United States. Naturally, most recipes substitute with bacon. This offends New England Clam Chowder purists. I say Po-tay-to, Po-tah-to. Use the ingredients that are available to you where you live and enjoy this tasty soup.
Canned Clams for Chowder
Many Clam Chowder recipes use canned clams and clam juice when making clam chowder. Of course, real clams taste better I think, but you can substitute with canned clams. Add 3 cans (6.5 oz) of clams with 4 cups of vegetable or fish broth as your soup base.
Seafood Recipes You'll Love
Final tip: the wine is optional, but I love what it adds to the recipe. Everyone will love eating this creamy Bread Bowl Clam Chowder, San Fransisco style. Perfect for lunch or dinner. Bon Appetit! Приятного аппетита!
Ingredients
Clam Broth
- 2 lbs /1kg clams
- 6 cups water
Clam Chowder
- ½ lb /250g bacon chopped
- 1 onion diced
- 1 celery rib diced
- 1 clove garlic minced
- 5 medium potatoes peeled and diced
- ½ cup dry white wine
- 1 tablespoon fresh thyme chopped
- 1 bay leaf
- 1 cup whipping cream
- white pepper to taste
Corn Starch Slurry
- 2 tablespoons corn starch
- 2 tablespoons water
Bread Bowls
- 4 bread bowls hollowed out
Instructions
Clam Broth
- Place the clams in a large stockpot with 6 cups of water over medium high heat. Reduce heat, cover and simmer the clams for about 10-15 minutes until they have opened. If a clam has not opened, then throw it away.
- Strain the clams through a cheesecloth. Set aside the broth. Remove the clam meat from the shells and chop the meat. Discard the shells.
How to Make Clam Chowder
- In a stockpot, fry the bacon, onions, celery and garlic until caramelized (about 10 minutes)
- Add diced potatoes, white wine and cook for a few minutes until wine starts to evaporate
- Pour in clam broth, add thyme and bay leaf. Simmer for 20 minutes until potatoes are cooked.
- Mix in whipping cream and chopped clams and gently simmer.
- Taste. Season with salt and pepper to taste. Before serving, remove the bay leaf.
Cornstarch Slurry
- To thicken the chowder,mix 2 tablespoons of water and cornstarch. Pour into chowder and simmer for 2 minutes until thickens.
Bread Bowl Clam Chowder
- Ladle the clam chowder into the hollowed out bread bowls. Garnish with freshly chopped parsley
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