San Francisco Clam Chowder Sourdough Bread Bowl
Serves 4
Prep Time 20 minutes
Cooking TIme 40 minutes
printer friendly
Ingredients
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10 oz canned clams, chopped
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3 cups of bottled clam juice
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2-3 slices of bacon, diced
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1 onion, diced
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3 medium-sized Yukon gold potatoes (about 1 lb), peeled and diced into 1-inch cubes
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2 cups heavy cream
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1 cup half and half
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1/4 cup cooking sherry
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2 tablespoons all-purpose flour
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1 teaspoon chopped fresh thyme leaves (1/2 teaspoon dried)
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1 bay leaf
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1/2-1 teaspoon salt (to taste)
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Black pepper, to taste
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A few dashes of Worcestershire sauce, to taste
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A few dashes of Tabasco, to taste
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4 sourdough bread bowls
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Instructions
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Saute diced bacon in a heavy bottom stockpot, or dutch oven, stirring often, until browned.
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Add diced onion to the bacon and saute until onions become translucent.
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Add flour to onion and bacon mixture and mix until well-coated.
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Add clam juice to the mixture and stir to dissolve the flour. Allow mixture to come to a boil for approximately 5 minutes. The mixture should become slightly thickened, approximately the same thickness as cream. If it is too thick, add additional water.
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Add thyme and bay leaf to stock.
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Add chopped potatoes and simmer, covered, for approximately 15 minutes or until potatoes are fork-tender.
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Meanwhile, in a saucepan, bring cream and half-and-half to a simmer. Add clams and cook for about 5-8 minutes.
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Once potatoes are fully cooked, combine with cream and clam mixture.
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Bring entire soup to simmer for about 1-2 minutes.
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Add sherry, salt, pepper, Worcestershire, and Tabasco to taste.
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Ladle into heated sourdough bread bowls.