Fisherman's Wharf Style Clam Chowder in Bread Bowl

Dive into the comforting flavors of the sea with this Fisherman's Wharf Style Clam Chowder in a Bread Bowl. This creamy and velvety chowder is packed with tender clams, perfectly cooked potatoes, and a rich blend of savory herbs, all elevated by smoky crumbled bacon. Simmered to perfection in a luscious base of clam juice, chicken stock, and heavy cream, this recipe delivers an authentic taste of San Francisco’s beloved waterfront. Served in a toasty, hollowed-out sourdough bread bowl, it’s both a hearty meal and a show-stopping presentation. Ideal for cozy dinners or a coastal-inspired gathering, this clam chowder is a must-try comfort food classic.

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 6.5-ounce cans Canned clams (including juice)
• 4 slices Bacon
• 4 tablespoons Unsalted butter
• 1 medium Yellow onion, diced
• 2 stalks Celery, diced
• 3 cloves Garlic, minced
• 4 tablespoons All-purpose flour
• 2 cups Chicken stock or clam juice
• 2 cups Heavy cream
• 2 medium Potatoes, peeled and diced
• 1 Bay leaf
• 1 teaspoon Fresh thyme leaves
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 4 Sourdough bread bowls
• 2 tablespoons Chopped parsley (for garnish)

Directions

Step 1

Drain the canned clams, reserving the clam juice in a bowl. Set both aside.

Step 2

In a large pot or Dutch oven, cook the bacon slices over medium heat until crispy. Remove the bacon and set aside on a paper towel-lined plate. Once cool, crumble the bacon into small pieces.

Step 3

In the same pot, melt the butter in the rendered bacon fat. Add the diced onion and celery, sautéing until they are softened and translucent, about 5 minutes. Add the minced garlic and cook for 1 minute.

Step 4

Sprinkle the flour into the pot and stir continuously to create a roux. Cook the roux for about 2 minutes to remove the raw flour taste.

Step 5

Slowly whisk in the reserved clam juice and chicken stock until smooth, ensuring no lumps form. Stir in the heavy cream.

Step 6

Add the diced potatoes, bay leaf, thyme, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and simmer, stirring occasionally, until the potatoes are tender, about 20 minutes.

Step 7

Stir in the chopped clams and simmer for an additional 10 minutes. Remove the bay leaf and adjust seasoning if needed.

Step 8

While the chowder is simmering, prepare the sourdough bread bowls. Slice off the top of each bread loaf and hollow out the inside to create a bowl, leaving about a 1-inch thick wall. Save the removed bread for dipping, if desired.

Step 9

Ladle the hot clam chowder into the bread bowls and garnish with crumbled bacon and chopped parsley. Serve immediately.

Nutrition Facts

Serving size	(2968.9g)

Amount per serving	% Daily Value*
Calories	5366.9

Total Fat 233.7g	0%
Saturated Fat 130.3g	0%
Polyunsaturated Fat 2.0g
Cholesterol 655.0mg	0%
Sodium 9737.4mg	0%
Total Carbohydrate 646.0g	0%
Dietary Fiber 34.4g	0%
Total Sugars 18.1g
Protein 104.9g	0%

Vitamin D 5.1IU	0%
Calcium 475.7mg	0%
Iron 33.2mg	0%
Potassium 3167.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.2%

Protein: 8.2%

Carbs: 50.6%