Bread Bowl New England Clam Chowder

Bread Bowl New England Clam Chowder

Recipe: Bread Bowl New England Clam Chowder

Summary: Feeling extra romantic cut heart shape for your bread bowl.


  • 2 T Olive Oil (Extra Virgin)
  • 4 carrots
  • 3 celery stalks
  • 1 leek
  • 4 red potatoes
  • 3 cloves garlic
  • 1 can clam broth (or ‘juice’)
  • 2 cans chopped clams (with juice) or fresh or frozen
  • 1/2 c butter
  • 1/2 c flour
  • 1 quart half-and-half or fat free heavy cream
  • 2 t salt
  • 1/2 t red pepper flakes
  • fresh-cracked black pepper
  • Sour Dough Bread Bowl or make your own


  1. Chop all the veggies.
  2. Leeks usually have a lot of dirt all up in them, so you have to peel back the layers and rinse them off individually. Most of the green is tougher than the white, so I usually discard those. Flatten out the layers and chop them up.
  3. Saute the carrots in the olive oil until slightly softened. Add in the rest of the veggies, the clams and the clam broth. Simmer until potatoes have softened.
  4. In separate saucepan, melt butter, then whisk in flour to make a roux.
  5. Slowly whisk in the half-and-half until mixed thoroughly.
  6. Add this mixture to the veggies, heat on low without simmering or bubbling, as you want to keep the half-and-half from curdling. Add spices.
  7. Now get creative and cut your best heart out of the bread bowls.
  8. Ladle the soup into the bowls and serve.

Recipe adapted from and Photo courtesy of:


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