Clam Chowder in a Bread Bowl

April 27, 2016

Forget that boxed rice junk—this is the real San Francisco treat.

  • Prep: 15 mins
  • Cook: 30 mins
  • Yields: 2-4 servings


2 small bread rounds

2 lbs fresh littleneck clams

2 cups water

2 ribs celery, diced

1 medium onion, diced

2 large russet potatoes, peeled and diced

3 slices thick cut bacon

2 tablespoons butter

1/2 tsp salt

1/2 tsp pepper

2 sprigs fresh thyme

1 cup half and half

To serve

Chopped herbs

Sour cream


1Cut into diagonal scores on the bread with a serrated knife. Pop off top and carefully remove the insides. Save for later or scarf down immediately.

2Wash clams of any dirt or sand. Arrange clams in a wide pot and cover in 2 cups of water. Boil. Remove clams as they open and toss any clams that refuse to open. Strain liquid and reserve. Remove clam meat from shells, chop and set aside.

3Fry bacon slices until crispy. Set aside. Add butter and chopped veggies salt and pepper, and fry on medium heat until golden. Add thyme sprigs. Add potatoes and cover with clam broth. Bring to a boil, then cover and simmer until potatoes or cooked through.

4Fish out thyme sprigs. Puree with a stick blender to desired consistency. This can also be done with a potato masher or bar blender, but be careful, it’s hot! Add half and half and clam meat. Stir.

5Ladle hot soup into reserved bread bowls. Serve with chopped herbs, crumbled bacon and a dollop of sour cream.

Want more clam flavor? Instead of water in the recipe, use clam juice or broth.



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