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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!

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.

ladleful clam chowder without cream

How to Make Clam Chowder without Cream

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.)

pieces of pancetta
Homemade pancetta. Link for recipe is above.

Christina’s Clam Chowder without Cream

recipe adapted from a New England postcard                         serves 6

FULL PRINTABLE RECIPE BELOW

Ingredients

  • extra virgin olive oil
  • onion
  • pancetta
  • butter
  • flour
  • milk
  • water or seafood or vegetable stock
  • Kosher or sea salt
  • potatoes
  • clams
  • freshly ground pepper
  • fresh parsley

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 a white sauce

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.

adding milk to the roux

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

onion and pancetta added to the pot

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!

stirring with a wooden spoon

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 boule or serving bowl.

ladling 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 in a sourdough bread bowl

If You’re Interested in Making Sourdough Bread Boules

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 boules!

HOW TO MAKE YOUR OWN SOURDOUGH STARTER

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

And with sourdough, you’ll have discard, so check out these gluten free sourdough discard recipes. 

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clam chowder without cream

Christina's Clam Chowder in a Sourdough Bread Bowl

Servings: 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.
4.8 from 42 votes

Ingredients

  • 2 Tbsp olive oil
  • 1 large onion diced
  • ½ cup pancetta cut into bite sized pieces
  • ¼ cup butter
  • 2 ½ Tbsp flour
  • 2 cups milk
  • 1 ½ cups water or seafood or vegetable stock
  • 1 ½ tsp sea salt
  • 2 medium potatoes diced (peeled or unpeeled)
  • 2 small cans chopped clams liquid and clams separated
  • tsp pepper freshly ground, to taste
  • 3 sprigs fresh parsley chopped, and more to garnish
  • 6 small sourdough bread boules

Instructions

  • 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.
  • 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! ;)
  • 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.
  • 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 with the entire bread bowl.

Nutrition

Serving: 1 bowl | Calories: 941kcal | Carbohydrates: 139g | Protein: 33g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 45mg | Sodium: 2.234mg | Potassium: 761mg | Fiber: 7g | Sugar: 16g | Vitamin A: 448IU | Vitamin C: 17mg | Calcium: 234mg | Iron: 10mg

PIN FOR LATER ~

Thick and Creamy Clam Chowder in a sourdough bread

 

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clam chowder without cream

4.84 from 42 votes (42 ratings without comment)

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49 Comments

  1. 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!

    1. 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! :)

  2. 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.

  3. 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

    1. 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. :)