Ingredients
Scale
- 4 cups of chopped fresh clams (or canned clams, drained)
- 6 slices of bacon, chopped
- 1 medium onion, diced
- 2 celery stalks, diced
- 3 medium potatoes, peeled and diced
- 4 cups of clam juice
- 2 cups of heavy cream
- 2 tablespoons of all-purpose flour
- Salt and pepper to taste
- 6 large round bread loaves (sourdough or round country bread)
- Fresh parsley for garnish
Instructions
- Gather and chop all ingredients.
- Cook bacon in a pot until crispy and drain.
- Sauté onions and celery in bacon fat until translucent.
- Add potatoes and cook briefly, then pour in clam juice and simmer.
- Incorporate clams and heat through.
- Whisk cream and flour, then stir into chowder to thicken.
- Prepare bread bowls by cutting tops and hollowing out loaves.
- Fill bread bowls with chowder.
- Garnish with parsley and serve immediately.
Notes
- For a richer flavor, use fresh clams if available.
- Save hollowed bread for croutons or dipping.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-vegetarian
Nutrition
- Serving Size: 1 bread bowl
- Calories: 540
- Sugar: 2g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 80mg