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

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!

Originally published December 7, 2012

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

As an Amazon Associate I earn from qualifying purchases.

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.

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.

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.)

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.

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.

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 three minutes or so. You’ll see how thick and creamy this clam chowder without cream really is!

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.

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.

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

Don’t miss another recipe or travel post. Sign up for my free subscription below!

Continue to Content

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.

Print

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
Amount Per Serving:Calories: 625Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 194mgSodium: 2208mgCarbohydrates: 58gFiber: 3gSugar: 5gProtein: 63g

Nutrition information is only estimated.

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! 😍

PIN FOR LATER ~

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