Fisherman's Wharf-style Clam Chowder In Bread Bowl

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 tablespoons diced salt lamb or 1 slice bacon
• 1 finely chopped onion
• 1 finely chopped celery
• 1 medium potato, peeled and diced
• 2 tablespoons all-purpose flour
• 2 cups clam juice
• 1/4 teaspoon dried thyme
• 1 cup chopped canned clams
• 1 cup heavy cream
• 2 drops tabasco sauce
• salt and pepper
• 1 1/2 lbs bread, bowl

Recipe

• 1 place salt lamb or bacon in a pot and cook 2 minutes over medium heat until crisp.
• 2 transfer to a plate and set aside.
• 3 add the onion and celery and saute over medium-low heat for 5 minutes or until onions are translucent and celery softens.
• 4 sprinkle flour over the mixture and stir into a paste.
• 5 add clam juice, potato and thyme.
• 6 increase heat and bring ingredients to a boil.
• 7 reduce to low and simmer for 15 minutes, or until potatoes are tender.
• 8 add clams and stir in cream.
• 9 continue to simmer for 5 minutes until thick and creamy.
• 10 add salt, pepper and tabasco sauce.
• 11 spoon the chowder into the bread bowl and garnish with salt lamb or bacon.
• 12 serve hot.