Clam Chowder Bread Bowl Recipe - 40 g Fiber per Batch

Craving a cozy soup, that's not too heavy, but still has plenty of fiber? Then you are going to love my Clam Chowder Bread Bowl Recipe.

This recipe is adapted from your classic hearty clam chowder soup recipe, but the best part is that I've added extra fiber vegetables such as corn with the carrots and celery. The traditional sourdough bread bowl for soups is also modified from my High Fiber Bread Recipe - No Knead & No Stand Mixer recipe for additional fiber in the bread.

My variation has roots in the classic New England clam chowder, but has a twist on the sourdough bread bowl from the San Francisco clam chowder recipe. This entire batch has 40g of fiber that's the flavor you love, but a healthy take!

You can use fresh clams or real clams for this recipe, but I love the convenience of using high quality canned clams from the grocery store for the perfect homemade clam chowder!

Ingredients

• Bacon
• Olive oil
• Unsalted butter 
• White onion
• Celery stalks
• Carrots
• Garlic cloves
• White wine
• Flour
• Bay leaf 
• Dried thyme 
• Vegetable broth or chicken broth
• Gold potatoes
• Corn, frozen or canned
• Canned clams, juices reserved
• Clam juice from reserved juices
• Heavy cream
• Flaky sea salt
• Gound pepper

See recipe card for quantities.

Instructions

For the Clam Chowder:

1. Heat a dutch oven or large pot to medium heat. 
2. Add olive oil and sauté chopped bacon for 3-5 minutes until crispy. Remove bacon from pan and set aside.
3. Leave the bacon pork fat in the large pot and add the butter, chopped onions, carrots, celery and minced garlic. 
4. Add 1 teaspoon salt and ½ teaspoon black pepper and sauté 3-5 minutes until slightly tender. 
5. Add the white wine and cook for an additional two minutes. Add the flour and stir until combined and thickened. 
6. Add the vegetable broth, reserved juices from the clams, bay leaf, dried thyme, chopped potatoes and corn. 
7. Then increase the heat and bring the clam broth to a boil. Once boiling, reduce the heat to a simmer for about 15 minutes until the potatoes are fully cooked through and you have tender potatoes.
8. Add the clams roughly chopped to the soup.
9. Add an additional 1-2 teaspoon of salt to taste. Add the heavy cream and cook an additional 2-3 minutes until thickened. 
10. Top with bacon, remove the bay leaf before serving and enjoy!

For the Bread Bowl:

1) Using my High Fiber Bread Recipe - No Knead & No Stand Mixer follow the instructions for making the dough. At Step 4, before letting your dough rise, split the dough into two bowls to rise, making two bread bowls.

2) Before baking the bread bowls, lightly shape the dough upward to your desired bread bowl size and bake.

3) Once the bread bowls are cool, with a bread knife, cut out a large circular hole for your soup filling and enjoy!

Equipment

• Dutch oven or large pot

Storage

You can store this soup in an airtight container for 2-3 days in fridge. I love to make a batch and split into bowls for an easy and healthy lunch to grab during the week.

Related

Looking for other recipes like this? Try these:

Pairing

These are my favorite desserts to serve with this recipe:

Clam Chowder Bread Bowl Recipe - 40 g Fiber per Batch

Dinner Dessert Repeat

Craving a cozy soup, that's not too heavy, but still has plenty of fiber? Then you are going to love my Clam Chowder Bread Bowl Recipe.

Print Recipe Pin Recipe

Prep Time 3 hours hrs

Cook Time 55 minutes mins

Course Main Course, Soup

Servings 4

Ingredients

  

1x2x3x

For the Clam Chowder:

• 6 oz bacon about 6 slices chopped
• 1 tablespoon olive oil
• 2 tablespoon unsalted butter
• 1 white onion chopped, about 1 cup
• 3-4 celery stalks chopped, about 1 cup
• 3-4 carrots chopped, about 1 cup
• 4 garlic cloves minced
• ¼ c white wine
• ¼ c flour
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 c vegetable broth or chicken broth
• 1 lb gold potatoes chopped
• 1 c corn frozen or canned
• 2 6.5 oz cans of canned clams juices reserved
• 1 c clam juice from reserved juices
• 1 c heavy cream
• 2-3 teaspoon flaky sea salt to taste
• ½ teaspoon ground pepper

For the Bread Bowl:

• 2 ¾ c flour 330 g
• ¾ c flax seed meal 90 g
• 2 teaspoon yeast
• 1 teaspoon salt
• 1 ¾ c water 12 oz
• Cornmeal for dusting or parchment paper

Instructions

 

For the Clam Chowder:

• Heat a dutch oven or large pot to medium heat.
• Add olive oil and sauté chopped bacon for 3-5 minutes until crispy. Remove bacon from pan and set aside.
• Leave the bacon pork fat in the large pot and add the butter, chopped onions, carrots, celery and minced garlic.
• Add 1 teaspoon salt and ½ teaspoon black pepper and sauté 3-5 minutes until slightly tender.
• Add the white wine and cook for an additional two minutes. Add the flour and stir until combined and thickened.
• Add the vegetable broth, reserved juices from the clams, bay leaf, dried thyme, chopped potatoes and corn.
• Then increase the heat and bring the clam broth to a boil. Once boiling, reduce the heat to a simmer for about 15 minutes until the potatoes are fully cooked through and you have tender potatoes.
• Add the clams roughly chopped to the soup.
• Add an additional 1-2 teaspoon of salt to taste. Add the heavy cream and cook an additional 2-3 minutes until thickened.
• Top with bacon, remove the bay leaf before serving and enjoy!

For the Bread Bowl:

• Using my High Fiber Bread Recipe - No Knead & No Stand Mixer follow the instructions for making the dough. At Step 4, before letting your dough rise, split the dough into two bowls to rise, making two bread bowls.
• Before baking the bread bowls, lightly shape the dough upward to your desired bread bowl size and bake.
• Once the bread bowls are cool, with a bread knife, cut out a large circular hole for your soup filling and enjoy!

Keyword Clam Chowder, High Fiber Soups

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