Creamy Clam Chowder in a Sourdough Bread Bowl Recipe

Ingredients

• 6 slices thick-cut smoked bacon (diced)
• 2 6.5-ounce cans clams, drained ((reserve the liquid))
• 1 pound frozen chopped sea clams (thawed, drained, and rinsed )
• 2 8-ounce bottles clam juice (plus 1/2 cup liquid from the canned clams)
• 1 pound Yukon Gold potatoes (peeled and diced)
• 1 medium yellow onion (finely chopped)
• 2 celery stalks (finely diced)
• 2 cloves garlic (minced)
• 3 tablespoons unsalted butter
• ¼ cup flour
• 1/4 cup dry white wine (optional, for deglazing)
• 2 cups whole milk
• 1 cup heavy cream
• 2 sprigs fresh thyme or 1 teaspoon dried thyme
• 1 bay leaf
• 1/2 teaspoon Old Bay seasoning
• 1 teaspoon kosher salt (or to taste)
• ½ teaspoon freshly ground black pepper (or to taste)
• 6 sourdough bread bowls (tops cut off and centers hollowed out)
• chopped fresh parsley (for garnish (optional))
• fresh lemon juice (for serving (optional))

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