Clam chowder is originally from New England, but I like the San Francisco version that was created in 1849 and is served in a sourdough bread bowl. When you’re hungry it’s good to know you can eat your tableware too.
- 3tbsp butter
- 6 rashers bacon, cut into 1cm squares
- 1.5 cups onions, finely chopped
- 2 cloves of garlic
- 1.5 cups button mushrooms, halved
- 2 cups potato, cut into 1cm cubes and placed in 1 ½ cups of water
- 1tsp salt
- 1/2tsp pepper
- 2tbsp cornstarch
- 1 cup clam juice
- 2 cups fish stock
- Clams, chopped
- 1 cup milk with 1 cup cream
- Sourdough loaf per person
1. Sauté bacon and butter in a large pot until it’s almost crisp, add the onion and garlic and sauté until it’s almost cooked, then add the mushrooms and sauté until they’re golden brown.
2. Add the potatoes (and water), salt and pepper. Cook uncovered on a medium heat for about fifteen minutes until the potato starts to soften.
3. Whisk the cornstarch with the clam liquid and stock. Add this to the pot and continue cooking on a medium heat.
4. Add the clams, milk, and cream. Bring it to a simmer and then continue cooking until the clams are done which should be five to ten minutes.
5. Hollow out the sour dough loaves to form bowls and pour the chowder into the bowls. Eat with a spoon or just by tearing off pieces of bowl and dipping it into the chowder. Yum!