Christina's Cucina

An impassioned Italian Scot sharing how to cook authentically, and travel with enthusiasm.

Christina’s Clam Chowder (without cream) in a Sourdough Bread Bowl

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Clam chowder without cream served in a sourdough bread bowl can taste just as thick and creamy as a higher calorie version. Trust me on this one!

clam chowder without cream

Originally published December 7, 2012

If you’ve ever been lucky enough to visit San Francisco, you probably know about Boudin Bakery.

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Their famous sourdough making expertise is legendary in this wonderful city’s history, however, I don’t want to get into sourdough bread, as much as I do, clam chowder. Before I ruffle any feathers, I know that the East Coast has claim to this dish. However, I do love eating clam chowder in sourdough bread bowls as they serve it at Boudin Bakery.

Sourdough bread boule

I haven’t managed to make the sourdough mini-boules (they’re easy enough to find, at least in LA as Trader Joe’s even has them), but I have come up with my own version of clam chowder with which I am very happy!

On an East Coast trip from Maryland to Massachusetts many years ago, I picked up a postcard with a clam chowder recipe on it. It has been in my recipe book ever since, even though I’ve never made it, the recipe on the postcard is the one with which I based my own. I love making this thick and hearty clam chowder without cream.

clam chowder without cream

How to Make Christina’s Clam Chowder without any Cream, in a Sourdough Bread Bowl

Instead of fresh clams, I use canned. Instead of salt pork, I use pancetta, and I’ve made more changes, so it now really is a totally different recipe. It makes a rich, thick and creamy New England style chowder without using any cream. Some clam chowder recipes use up to two cups of cream! (If you can’t find pancetta, you can use salt pork.)

How to make Pancetta
Homemade pancetta. Link for recipe is above.


Christina’s Clam Chowder without Cream in a
Sourdough Bread Bowl

serves 6

Ingredients

  • 2 tbsp olive oil
  • 1 large onion, diced
  • 4 oz (1/2 cup) pancetta, cut into bite sized pieces
  • 2 oz (1/4 cup, 1/2 stick) butter
  • 2 1/2 tbsp flour
  • 16 oz (2 cups) milk
  • 12 oz (1 1/2 cups) water or seafood or vegetable stock
  • 1 1/2 tsp Kosher or sea salt
  • 2 medium sized potatoes, diced (peeled or unpeeled)
  • 2 (6.5 oz) cans of chopped clams, liquid and clams separated
  • freshly ground pepper
  • few sprigs of chopped fresh parsley, and more to garnish, if desired

To serve: 6 small sourdough bread boules

Instructions

Put the olive oil and onion in a large pot over medium high heat and sauté for 5 minutes. Add the pancetta and cook for another few minutes, then remove from pan and set aside.

Now add the butter to the pot, and when melted, add the flour and mix well. Cook for about 4 minutes over medium high heat to cook the flour.

making clam chowder base

Slowly begin adding the milk, a little at a time. If you add too much milk at first,  the white sauce can turn lumpy. Continue to add milk gradually, mixing until it is completely absorbed before adding more, until it has all been added.

If you find you have lumps, just use an immersion blender to fix the problem–I won’t tell! 😉

Next, add the water or stock and liquid from the clams.

Christina's clam chowder in a sourdough bread bowl boule recipe

Taste for salt, adding more if needed, then put the pancetta and onion, and potatoes into the soup.

Christina's clam chowder in a sourdough bread bowl boule recipe

Simmer over low heat, stirring often and scraping the bottom to make sure it doesn’t stick.

When the potatoes are ready, add the clams and parsley and cook for three minutes or so. You’ll see how thick and creamy this clam chowder without cream really is!

Christina's clam chowder in a sourdough bread bowl boule recipe

Taste for salt again, and add some freshly ground pepper and remove from heat.

To Serve ~

When ready to serve, cut the top off of the sourdough boules, and remove some of the inside to form a bowl, and reheat in a hot oven for about 5 minutes, to make the crust crispy.

Finally, ladle the hot clam chowder into a sourdough bread bowl or serving bowl.

clam chowder without cream

You can see how creamy and thick this clam chowder is, without using a drop of cream or half and half!

Of course you can serve it in a regular bowl too. However, I recommend at least having a slice or two of real sourdough bread to eat with it.

clam chowder without cream

If You’re Interested in Making Sourdough Bread Bowls

Although I’ve never made my own sourdough starter or bread, I found this comprehensive article by Brad at the Belgian Foodie about how to make the starter. I’m dying to try it. What about you? Have you ever made your own sourdough starter or bread. Homemade clam chowder would taste even better in homemade sourdough bowls!

HOW TO MAKE YOUR OWN SOURDOUGH STARTER

Photo of sourdough starter by Brad at the Belgian Foodie website
Photo courtesy of the Belgian Foodie

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clam chowder without cream

Christina's Clam Chowder in a Sourdough Bread Bowl

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

A lower fat, but still thick and creamy recipe for clam chowder.

Ingredients

  • 2 tbsp olive oil
  • 1 large onion, diced
  • 4 oz (1/2 cup) pancetta, cut into bite sized pieces
  • 2 oz (1/4 cup, 1/2 stick) butter
  • 2 1/2 tbsp flour
  • 16 oz (2 cups) milk
  • 12 oz (1 1/2 cups) water or seafood or vegetable stock
  • 1 1/2 tsp Kosher or sea salt
  • 2 medium sized potatoes, diced (peeled or unpeeled)
  • 2 small cans of chopped clams, liquid and clams separated
  • freshly ground pepper
  • few sprigs of chopped fresh parsley, and more to garnish, if desired
  • 6 small sourdough bread boules

Instructions

  1. Put the olive oil and onion in a large pot over medium high heat and saute for 5 minutes. Add the pancetta and cook for another few minutes, then remove from pan and set aside.
  2. Add the butter to the pot, and when melted, add the flour and mix well. Cook for about 4 minutes over medium high heat, then slowly begin adding the milk, a little at a time. If you add too much milk at first, the white sauce can turn lumpy. Continue to add milk gradually, adding a little more each time, mixing until it is completely absorbed before adding more, until it has all been added. If you find you have lumps, just use a stick blender to fix the problem-I won’t tell! ;)
  3. Next, add the water or stock, and liquid from the clams. Taste for salt, adding more if needed, then put the pancetta and onion, and potatoes into the soup. Simmer over low heat, stirring often and scraping the bottom to make sure it doesn’t stick. When the potatoes are ready, add the clams and parsley and cook for 3 minutes or so.
  4. Taste for salt again, and add some freshly ground pepper and remove from heat. When ready to serve, cut the top off of the sourdough boules, and remove some of the inside to form a bowl, and reheat in a hot oven for about 5 minutes, to make the crust crispy. Ladle hot chowder into the bread bowl. Garnish with more parsley if desired.

Notes

Nutrition information is for the chowder without the bread bowl as many people may have it without the bread.

Nutrition Information:
Yield: 6 Serving Size: 1 boule
Amount Per Serving:Calories: 498Total Fat: 19gCarbohydrates: 65gProtein: 24g

Did you make this recipe?

Please leave a review by clicking on the 5 stars above, in the purple header (a form will appear) or tag me on Instagram! 😍

© Christina Conte

PIN FOR LATER ~

Thick and Creamy Clam Chowder in a sourdough bread

 

Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising/linking to Amazon.com.

 

clam chowder without cream

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Reader Interactions

47 Responses

  7. “Excellent!” Says my husband, a clam chowder lover! I did have to make my own bread bowl as I’m a good distance from a Trader Joe’s.😉 (A 10 hour drive and 2 states away and a different time zone!) This is a simple and quick recipe that will have everyone thinking you are a gourmet chef!

    Reply

  8. Looks soooooo good. Very similar to the “Bunny Chow” we have here in Durban RSA
    A “bunny” is curry of your choice in half a sandwich loaf with the inside hollowed out
    and then stuck on top.
    Made the macaroon bars last weekend, kids flattened them in no time

    Reply

  9. Hi Christina,

    Made a pot of this soup for my sister a few days ago…she loved it…also, as a kid my mother (Italian) always made this soup without cream. To think she made three meals a day for our family of eleven is mind boggling.

    Take care..I love your posts—so very beautiful and inspiring.

    Maria
    half Italian-half German

    Reply

    • Family of 11? Wow, that truly is a feat to cook for that many even once, for me! She must have been an amazing lady, Maria. So happy that your sister loved the clam chowder and thank you for your lovely comments. It means a lot to me. What a great combination you have being Italian and German (similar to Italian and Scottish)! :)

      Reply

  10. Your post is bringing back fond food memories of San Francisco and Boudin Bakery. I also love Seattle Sourdough with chowder in it. I do make sour dough and tomorrow is bread making day, so, I’m now inspired to make bowl boules and a fish chowder using your recipe to serve for our Sunday lunch.

    Reply

  11. What a perfect comfort food for fall and winter! It’s one of my favorite soups. I like your lighter version of it and the presentation is just beautiful!

    Reply

  13. My family’s recipe (from New England – Boston and New Bedford – has less flour but only uses milk. I like Boudin, but am not a fan of sourdough bread… one of MY weird quirks! Just because from Sicily – loved it! Will follow up with you!

    Reply

    • I’m feeling better and better about admitting to you how many different foods I don’t like! haha! This is one I would never have suspected though! I LOVE a good sourdough, especially with chowder! :)

      Reply

  14. Potatoes are great thickeners for creamy-styled soups without actually using cream. Your recipe sounds really good! Will pin this to my soups board and make it sometime soon.

    Reply

  17. What size exactly for the tins of clams and any idea if one had real clams? I really miss clam chowder living in france..
    Clams are ridiculously expensive and tiny but I’d love to try it with lardon and definitely some cream or creme fraiche added. I ate clam chowder (Campbell’s) every single lunchtime when I was in grade school…yum

    Reply

    • Hi Carole, I just added the size of the tins (6.5 oz). I would LOVE to try this with fresh clams, but have yet to do so. I’m sure you wouldn’t need that many clams for a pot of chowder. Let me know if you try it. :)

      Reply

  21. I love the clam chowder in bread bowls from Boudin Bakery in San Fran – SOOOO good! Even though I grew up near Boston the first clam chowder I ever had was actually on a cold windy rainy day during a family vacation to San Fran! This soup sounds so good and love that you used pancetta!

    Reply

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