This post may contain affiliated links. if you make a purchase from one of these links we may receive a small commission for referring you. Thank you for visiting.

Few things compare to a soul soothing bowl of creamy clam chowder on a brisk & brumous winters day. This is my Mikey’s favorite comfort food & a classic that you’ll want to make over & over again, it’s that good.

serves 4 (easily doubles for a larger gathering)

• 4 slices of thick cut bacon, cut into narrow strips

• 1/4 cup butter

• 4 medium potatoes, cubed (I like to use nice sturdy russets, peeled or you can use Yukon & leave the skin on if you prefer a creamier texture)

• 1 cup of celery, sliced

• 1/2 bunch green onion, chopped

• 1/4 cup bread flour

• 2 cups whole milk

• 2 Tbsp. clam base (if you can not find clam you may substitute chicken base)

• 2 cans of clams, preferable whole cherry clams in clam juice

• 1/2 cup heavy cream

• 2 Tbsp. sherry

• 2 Tbsp. chopped parsley

• 1 Tbsp. lemon thyme, finely minced

• 1/4 tsp. fresh cracked pepper

• 4 jiggers of tabasco

• smoked paprika

• 4 mini-sourdough boules (cut a hole in the top of each round for soup)

• 1 Tbsp. butter (optional see chef notes below)

• granulated garlic (optional see chef notes below)

Preheat oven to 350f. Wrap boules in tin foil & heat until warmed through. In a large sauce pot, saute bacon until crisp. Add butter to the pan, when it melts & foams up add potato & celery, continue to saute a couple minutes then add green onion. Sprinkle with flour, toss to distribute, add liquids from canned clams then slowly add milk while stirring constantly, add base. Simmer until potatoes are tender, about twenty minutes, stirring occasionally. Add clams, cream & sherry, simmer for five minutes then add herbs, pepper & tabasco. Serve pipping hot in a bread boule, sprinkled with smoked paprika.

Chef Notes: I like my boules to have a bit of garlic bread crunch to them so I brush the inner side of the tops with butter & garlic then grill in a pan until golden brown. This gives you a nice soft bread interior to hold the chowder & a crunchy top for dipping.