Clam Chowder in Sourdough Bread Bowl
- Inspired by my June broadcast from San Francisco, this sourdough specialty will take your taste buds on a journey.
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
- 1/4 lb bacon, diced and divided
- 1 cup onion, diced
- 1/4 cup butter
- 1/2 cup flour
- 1 pt heavy cream
- 1 Tbsp Worcestershire sauce
- 1 tsp tabasco
- 1 Tbsp fresh thyme
- 1/2 tsp salt
- 1/2 tsp pepper
- 16 oz clam broth
- 2 lb potatoes, diced
- 16 oz milk
- 1 lb clam meat, fresh or frozen
- 4 small to medium-size sourdough bread boules
- 1 Tbsp parsley, chopped, for garnish
- In a large stockpot over medium heat, cook the bacon until just crisp. Remove the bacon from the stockpot and reserve. With the bacon fat still in the stockpot, add the onion and sauté until translucent. Whisk in the butter to melt, then the flour to form a roux. Whisk in the heavy cream, turn the heat to low, and continue to stir as the liquid thickens. Whisk in the Worcestershire, tabasco, thyme, salt, pepper, and clam broth. Let the liquid come to a low simmer.
- Stir in the potatoes and cook until tender, adding the milk as necessary to keep from over thickening and to achieve desired thickness. Add the clam meat, simmer, and then remove from the heat. Mix in half of the cooked bacon, reserving the remainder for garnish.
- With a sharp knife, carefully carve a circle about 2/3 of the way up the side of each bread boule, making sure not to cut through the bottom. Cutting in towards the center, remove the top from each one. With your fingers, scoop out some of the inner bread to form a bowl.
- Evenly pour the soup into each bowl, garnishing with bacon and chopped parsley. Serve with the sourdough top alongside.