New England Clam Chowder Soup in a Bread Bowl

Betty Graves


This is one of my husbands favorite recipes. In fact, he makes this recipe a lot himself. It is so good on a snow day that you are stuck inside and feel the warmth of the house and the beauty of the snow. It is one of these recipes that give you a warm feeling inside. It is also good anytime you want to taste such a wonderful soup.

★★★★★ 6 votes
individual servings of your choice
15 Min
10 Min
Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
I loved this chowder. It was savory, creamy and very hearty. This recipe is close to one of my favorite chowders I used to enjoy in Boston. The perfect dish to warm you up on a cold winter's day.

We used 8 oz bottles of clam juice and a 14 oz can of broth when making this chowder.


bread round loaves of rye or sour dough. (i use small individual loaves for each person)
1/4 c
salad oil
1 tsp
garlic minced
strips of bacon fried (and chopped)
1 c
celery, diced
1 c
carrots, diced
1 c
onions, diced
1/2 tsp
1/2 tsp
1 tsp
1 tsp
salt and pepper to taste
1 can(s)
chicken broth
3 can(s)
clam juice
1 c
half and half
3 large
potatoes, peeled and diced
2 c
clams, drained and chopped
roux: (1/4 pound butter and 1 cup flour)
cheese, shredded on top of soup when served (i use cheddar)


1In large pot saute the oil and garlic about 2 minutes. Add diced vegetables and saute for 10 minutes or until vegetables are tender. Add herbs and salt and pepper. Add clam stock and chicken broth bring to a boil. Add potatoes and bring to a boil again. Add roux and chopped clams, and half and half reduce heat and simmer for 10 minutes.
2Slice off the top 1"-2" of the bread. Cut around the inside of the bread to create a 1" border around the sides. Hollow out the inside of the bread loaf creating bite size pieces.
3If desired, sprinkle bits of green onion on top.

About this Recipe

Course/Dish: Chowders
Main Ingredient: Bread
Regional Style: American
Dietary Needs: Low Fat
Collections: Soup's On!, Winter Recipes