Print

Creamy Slow Cooker Clam Chowder Recipe 5 Easy Steps for Sourdough Bread Bowl

creamy slow cooker clam chowder - featured image
Print Recipe

A comforting and creamy clam chowder made effortlessly in a slow cooker, served in a rustic sourdough bread bowl. Perfect for cozy nights and easy entertaining.

Ingredients

Scale
  • 2 pounds fresh littleneck clams, cleaned (or 2 cans chopped clams in juice)
  • 4 strips bacon, chopped
  • 1 medium yellow onion, finely diced
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 3 medium Yukon gold potatoes, peeled and diced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 3 tablespoons unsalted butter, softened
  • 3 tablespoons flour (can use gluten-free flour)
  • 1 teaspoon fresh thyme, chopped (or ½ teaspoon dried)
  • 1 bay leaf
  • Salt and pepper to taste
  • 4 small round sourdough bread bowls

Instructions

  1. Prepare the clams: If using fresh clams, scrub and rinse thoroughly to remove grit. Set aside. If canned, drain clams but reserve juice for broth.
  2. Cook the bacon in a large skillet over medium heat until crispy, about 6-8 minutes. Transfer bacon to paper towel-lined plate, leaving fat in pan.
  3. Add diced onion, celery, and garlic to bacon fat in skillet. Cook until softened and fragrant, about 5 minutes, stirring occasionally.
  4. Add softened butter and flour to skillet with vegetables. Stir constantly for 2-3 minutes to cook out raw flour taste, forming a thick paste (roux).
  5. Transfer roux mixture to slow cooker. Add potatoes, fresh clams (or canned clams and reserved juice), chicken broth, thyme, bay leaf, and cooked bacon. Stir to combine.
  6. Cover and cook on low for 4-5 hours until potatoes are tender and clams cooked through. If using canned clams, add them in last 30 minutes to avoid overcooking.
  7. About 15 minutes before serving, stir in heavy cream. Taste and adjust salt and pepper. Remove bay leaf.
  8. While chowder finishes, slice tops off sourdough loaves and hollow out inside, leaving about 1-inch thick shell to hold soup.
  9. Ladle chowder into bread bowls. Garnish with extra thyme or crispy bacon bits if desired. Serve immediately.

Notes

If chowder is too thick, stir in a splash of broth or cream. If too thin, mix a teaspoon of flour with cold water and stir in, cooking uncovered on high for 10-15 minutes to thicken. For gluten-free, use gluten-free flour and bread bowls. For dairy-free, substitute heavy cream with full-fat coconut milk. Avoid overcooking clams to prevent rubbery texture. Toast inside of bread bowls lightly to prevent sogginess.

Nutrition

Keywords: clam chowder, slow cooker, sourdough bread bowl, creamy soup, comfort food, seafood chowder, easy recipe

Find it online: https://bitesienna.com/creamy-slow-cooker-clam-chowder-recipe-5-easy-steps-for-sourdough-bread-bowl/