In a 4 qt Dutch oven melt butter, add thyme and shallots, cook until shallots are softened. Add milk, heavy cream, vegetable broth, clam juice, and sazòn.
Stir and cook for 15 minutes until its thicker. Add canned clams and potatoes. Cook for another 15 minutes.
While the chowder cooks, cut the top of the sourdough bread, remove the inside to make them into a bowl. Toast in the over at 350 degrees for 5 minutes.
Remove bread from oven and pour chowder onto bowls.
Top with pepper and additional clams.
If you don’t have the bread bowls, you can always use a regular soup bowl.