Clam Chowder with Bread Bowl

4.97 from 30 votes

Cozy up with this clam chowder with bread bowl recipe, a creamy and comforting soup loaded with tender clams and served in warm sourdough.

Prep Time5

Cook Time25

Total Time30

Course: Soup, Entree

Cuisine: American

Keyword: 30 minute meals, clam chowder, creamy soup, clam chowder bread bowl, seafood, clams, san francisco clam chowder recipe

Servings: servings

Calories: 415kcal

51 ounce can minced clams (9 cups) *see notes below
1 cup chopped yellow onion
1 cup diced celery
2 cups potatoes diced in 1-inch cubes
1 cup carrots diced in 1-inch cubes
¾ cup butter
¾ cup all-purpose flour
1 quart half-and-half cream or 50/50 combination of whole milk and heavy cream
2 teaspoons all purpose seasoning (we prefer Kinder's Buttery Steakhouse seasoning)
salt and ground black pepper to taste

Drain juice from clams into a 6-quart saucepan or stockpot over medium heat.
Add the onions, celery, potatoes and carrots. If needed, add water to cover the vegetables, and simmer over medium heat until tender.
Meanwhile, in a 2-quart saucepan, melt the butter over medium heat. Whisk in flour until smooth. Cook for 1-2 minutes, until bubbly.
Gradually whisk in half-and-half, 1 cup at a time, and keep whisking until soup is thick and smooth.
Add half-and-half mixture to pot with vegetables. Stir in clams just before serving. When clams are heated through, stir in seasoning, then salt and pepper, to taste.
Serve warm in sourdough bread bowls.

Giving the bowl a quick run in the oven under your oven's broiler can keep the bread bowl from getting soggy. But if you’d prefer to maintain that fluffy texture, use clean hands to press down on the soft center, sort of smushing the bread against the crusty sides so that the soup doesn’t penetrate as much.
We recommend checking big retailers like Costco, Sam's Club, BJs, Smart & Final, Amazon, or Walmart online for large cans of minced clams to make this soup more budget-friendly.

Recipe Variations:

Bacon and garlic clam chowder: Add a savory depth by sautéing minced garlic and chopped bacon before cooking the vegetables. Use a bit of the bacon grease to flavor the soup base, then garnish with crispy bacon bits for a smoky finish.
Herbed chowder with leeks and thyme: Swap out onions for thinly sliced leek and add a bay leaf and sprig of fresh thyme while simmering the vegetables. This simple herb combo gives the chowder an aromatic boost that pairs beautifully with the clams.
Rustic pork and clam chowder: Inspired by old-school coastal recipes, stir in a spoonful of pork fat or bacon drippings to start your roux. Use hearty clam meat and finish with a sprinkle of chopped parsley for a warm and rustic version of this classic.

Storing Instructions:

This soup can be stored in the refrigerator for up to 5 days. Store it in an airtight container, and do not let it sit at room temperature for more than 2 hours. Reheat slowly on the stovetop, stirring constantly, until the potatoes soften and the clams warm through.

Make-Ahead Instructions:

It's a perfect 30-minute recipe, with ingredients, you can easily prepare ahead of time and store for extended periods — a true “rainy day” San Francisco clam chowder recipe!