Few things bring comfort quite like a steaming bowl of clam chowder tucked inside a crusty bread bowl. This New England–style classic is creamy, loaded with tender clams, hearty potatoes, and vegetables that melt together into rich coastal flavor. The bread bowl doesn’t just hold the chowder—it soaks in the goodness, giving you that irresistible combination of soft, warm bread and savory chowder in every bite. Perfect for chilly evenings or when you’re craving something soul-warming, this dish is a timeless comfort food that turns an ordinary meal into a cozy experience.
Ingredients
1 onion
3 ribs of celery
4 garlic cloves
3 large potatoes
5 slices of bacon
2 cans of clams
8oz clam juice
1 cup sherry
1 cup chicken stock
2 cups heavy cream
2 tablespoons cornstarch
4 tbs butter
Bread bowl
Seasonings
2 bay leaves
1tbs oregano
1tbs garlic salt
1/2 tbs pepper
1/2 tbs thyme
1/4 tbs chili flakes (optional 🔥)
1 tbs red wine vinegar
Directions
In a heavy pot fry bacon and set aside. Fry onions and celery for 5 min in bacon grease. Add garlic and potatoes and cook additional 10 minutes. Deglaze pot with one cup of sherry. Reduce until thick 5 minutes. Add clam juice and seasonings. Boil for 20 minutes until fork tender. add corn starch slurry, heavy cream, and clams. Remove the Bay Leaves , and bring to a boil. turn off heat and cool for 30 minutes. for the bread bowl, cut off the top and hollow out the inside drizzle olive oil and oregano and air fry at 400° for five minutes. ladle soup into bread bowl and garnish with bacon scallions and parsley.