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new england clam chowder soup in a bread bowl

(6 ratings)
Blue Ribbon Recipe by
Betty Graves
Germantown, TN

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.

Blue Ribbon Recipe

If you can't get to Boston, your taste buds will take you there with this New England clam chowder. Served in a bread bowl, it's savory, creamy, and very hearty. This traditional cream-based chowder is filled with potatoes, carrots, celery, onions, and clams. There's a hint of smoky flavor thanks to the crumbled bacon. The perfect dish to warm you up on a cold winter's day.

— The Test Kitchen @kitchencrew
(6 ratings)
yield serving(s)
prep time 15 Min
cook time 10 Min
method Stove Top

Ingredients For new england clam chowder soup in a bread bowl

  • bread round loaves of rye or sourdough (I use small individual loaves for each person)
  • 1/4 c
    salad oil
  • 1 tsp
    minced garlic
  • 4 slice
    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
    chicken broth (14 oz)
  • 3 can
    clam juice (8 oz each)
  • 1 c
    half and half
  • 3 lg
    potatoes, peeled and diced
  • 2 c
    clams, drained and chopped
  • ROUX
  • 1/4 lb
  • 1 c
  • shredded cheese on top of soup when served (I use cheddar)

How To Make new england clam chowder soup in a bread bowl

  • Cooking garlic, diced vegetables, and potatoes in a Dutch oven.
    In a large pot saute the oil and garlic for about 2 minutes. Add diced vegetables and saute for 10 minutes or until vegetables are tender. Add potatoes.
  • Herbs, salt, pepper, clam stock, and chicken broth added to pot.
    Add herbs, salt, and pepper. Add clam stock and chicken broth and bring to a boil.
  • Preparing the roux by combining butter and flour.
    In a skillet, over medium-low heat, combine the flour and butter for the roux. Whisk constantly for approximately 5 minutes until smooth.
  • Roux, chopped clams, and half and half added to the pot.
    Add roux, chopped clams, and half and half reduce heat. Simmer for 10 minutes.
  • Slicing off the top of the bread and removing part of the center.
    Slice 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.
  • Clam chowder ladled into the bowl and green onions sprinkled on top.
    Ladle clam chowder into the bread bowl. If desired, sprinkle bits of green onion on top.