Easy New England Clam Chowder in Toasted Bread Bowls

Easy Clam Chowder in Toasted Bread Bowls

I’m a huge fan of semi-homemade recipes. You don’t have to cook everything 100% from scratch to give your family a tasty, satisfying meal. Life is too short to spend every waking moment in the kitchen.

Sandra Lee is of course the queen of semi-homemade recipes. I picked up a few of her cookbooks, and had to give her New England Clam Chowder a try. As usual, I didn’t have all the ingredients in my pantry for the recipe as written, so I put my own spin on things.

This recipe is totally a keeper!

Clam Chowder in Bread Bowls Recipe

Plus, anything served in a bread bowl tastes better, right? :)

This New England Clam Chowder makes a perfect lunch on a cold winter day, but is also hearty enough to serve for dinner. And yes, if you are watching your carbs, you can opt for a regular bowl instead of a bread bowl.

Homemade Clam Chowder

Here’s the printable recipe:

Easy New England Clam Chowder in Toasted Bread Bowls

Total Time: 35 minutes

Delicious semi-homemade chowder in perfectly toasted bread bowls - a yummy option for lunch or dinner.


  • 3 Tablespoons butter
  • 1 small onion, minced
  • 3 Tablespoons wine white
  • 1 can (6.5 ounces) chopped clams in juice
  • 1 cup milk
  • salt and pepper to taste
  • sourdough bread (optional)
  • croutons (optional)


  1. Saute onion over medium heat in butter. Once onions are tender, add the wine and allow to reduce for 5 minutes.
  2. Strain the clams and add the juice to the pan along with the milk. Allow to reduce by 1/2.
  3. Add the potato soup and clams. Simmer until heated through, and season to taste.
  4. Spoon into toasted bread bowls and sprinkle with croutons if desired.

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Allison is one of the co-founders here at The PinterTest Kitchen. She also works as a content marketing consultant and freelance writer - find out more at AllisonBoyer.com.

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