San Francisco Clam Chowder

A dish bought back from San Francisco's Pier 39. We were travelling to Pier 39 on one of the many trams that serve the city. We got talking to a lady in front of us who was nice and recommended we ate at Chowders. Her excitement over how the clam chowder came out in San Francisco Sourdough bread intrigued us so we went. It has to be one of the best meals I have ever had and in a bread bowl, obviously saves on washing up. So this recipe goes to Tram F and a lady from Salt Lake City.    

Ingredients

1kg Clams

4 Rashers of Smoked Bacon

1 Medium Onion

1 Carrot

2 Sticks of Celery

2 Medium Potatoes

Sprig of Thyme

1 Bay Leave

Plenty of Black Pepper

1tbsp Plain Flour

Knob of Unsalted Butter

1pt of Milk

2 Round Loafs of Bread

Method

Place a large sauce pan on the heat adding 1tbsp of oil. Chop the bacon into small chunks, then fry in the sauce pan until the fat is rendered out and the edges start to crisp.

Meanwhile dice the carrot, onion, celery and potatoes. Add to the sauce pan along with thyme, bay and pepper. Sauté until the veg has started to soften 20-25 minutes. You may wish to add a little water every now and again to help steam and soften the veg. Once the vegetables have started to soften add the flour and butter, stir to coat all the ingredients. Pour in the milk little by little, stirring constantly until the sauce thickens like a rue. Set aside for later.

Heat a sauce pan of shallow water for steaming the clams. Once it reaches the boil add the clams discarding any open ones then place the lid on and leave to steam open 4-8 minutes should do.

Meanwhile Hollow out the loafs of bread to make the bowl to serve in.

Drain the clams reserving a little liquid they were cooked in. Remove the clam meats from the shells discarding any that didn't open then add them to the rue along with the reserved liquid. Place back on the heat to warm through then pour the chowder into the bread bowls.

Serve with a cold crisp white wine.