Clam Chowder In Bread Bowls Recipe

Name: Clam Chowder In Bread Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Large Russet Potatoes; 1 pound Fresh Clams; 1 Tablespoon Olive Oil, Or As Needed; 1 whole Medium Onion, Chopped; 1 cup Celery, Diced; 1 cup Half-and-half; 6-1/2 ounces, weight Can Minced Clams In Juice; 1/2 Tablespoons Smoked Paprika; 2 whole Bay Leaves; Salt And Pepper; 2 Tablespoons Butter; 2 Tablespoons Flour; 4 whole Sourdough Bread Bowls

Servings: persons

2 whole Large Russet Potatoes
1 pound Fresh Clams
1 Tablespoon Olive Oil, Or As Needed
1 whole Medium Onion, Chopped
1 cup Celery, Diced
1 cup Half-and-half
6-1/2 ounces, weight Can Minced Clams In Juice
1/2 Tablespoons Smoked Paprika
2 whole Bay Leaves
Salt And Pepper
2 Tablespoons Butter
2 Tablespoons Flour
4 whole Sourdough Bread Bowls

1
Preheat oven to 350u00b0F.
2
In a large pot, bring potatoes to a boil and cook until soft. If using fresh clams, steam in a basket. Remove clams (still in shell) and soak in cold water for 40 minutes to clean. Remove clams from shells and mince when clean. Drain potatoes and set aside.
3
Meanwhile, add olive oil to a frying pan over medium heat. Saute onions and celery until onions are translucent, about 4-5 minutes.
4
Add onions, celery, half-and-half, clam juice, and potatoes in soup pot and combine. Mash potatoes slightly. Add smoked paprika, bay leaves, salt and pepper, and stir occasionally. Cook for about 15 minutes.
5
In a small sauce pan, combine butter and flour into a roux and add to soup to thicken.
6
Finally, add all clams and cook soup, stirring occasionally, for about another 15 minutes.
7
Warm bread bowls in oven for about 5 minutes. Remove, ladle in soup, and enjoy!

174

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 whole Large Russet Potatoes, 1 pound Fresh Clams, 1 Tablespoon Olive Oil, Or As Needed, 1 whole Medium Onion, Chopped, and more.

Yes, Clam Chowder In Bread Bowls falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Clam Chowder In Bread Bowls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions