San Francisco Clam Chowder

• Meat

  • 2 slices Bacon

• Seafood

  • 3 cups Clam, bottled juice
  • 10 oz Clams, canned

• Produce

  • 1 Bay leaf
  • 1 Onion
  • 1 tsp Thyme, fresh
  • 3 Yukon gold potatoes (about 1 lb, medium-sized

• Condiments

  • 3 dashes Worcestershire sauce

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1 Black pepper
  • 1/2 tsp Salt

• Bread & Baked Goods

  • 4 Sourdough bread bowls

• Dairy

  • 1 cup Half and half
  • 2 cups Heavy cream

• Beer, Wine & Liquor

  • 1/4 cup Cooking sherry

• Other

  • A few dashes of tobasco, to taste

Found on thegourmetgourmand.com

Description

Ingredients

• 10 oz canned clams, chopped
• 3 cups of bottled clam juice
• 2-3 slices of bacon, diced
• 1 onion, diced
• 3 medium-sized yukon gold potatoes (about 1 lb), peeled, and diced into 1 inch cubes
• 2 cups heavy cream
• 1 cup half and half
• 1/4 cup cooking sherry
• 2 tablespoons all purpose flour
• 1 teaspoon chopped fresh thyme leaves (1/2 teaspoon dried)
• 1 bay leaf
• 1/2-1 teaspoon salt (to taste)
• Black pepper, to taste
• A few dashes of worcestershire sauce, to taste
• A few dashes of tobasco, to taste
• 4 sourdough bread bowls

Directions

• Saute diced bacon in a heavy bottom stock pot, or dutch oven, stirring often, until browned.
• Add diced onion to the bacon and saute until onions become translucent.
• Add flour to onion and bacon mixture and mix until well-coated.
• Add clam juice to mixture and stir to dissolve 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.
• Add thyme and bay leaf to stock.
• Add chopped potatoes and simmer, covered, for approximately 15 minutes or until potatoes are fork-tender.
• Meanwhile, in a saucepan, bring cream and half-and-half to a simmer. Add clams and cook for about 5-8 minutes.
• Once potatoes are fully cooked, combine with cream and clam mixture.
• Bring entire soup to a simmer for about 1-2 minutes.
• Add sherry, salt, pepper, worcestershire, and tobasco to taste.
• Ladle into heated sourdough bread bowls.
• Serve with a light green salad.

Nutrition