Chowder

I made New England Clam Chowder in sourdough bread bowls the other night for my dad and me. It's one of his favorite things and I had never made it and much to my surprise, neither had he. It was quite delicious.

New England Clam Chowder

adapted from the Seagrille Restaurant in Nantuckett

Serves 3-4

• 8 quahog clams, cleaned
• 3 strips bacon, chopped
• 1/2 stick unsalted butter
• 1/2 chopped onion
• 3 stalks chopped celery
• 1/2 cup all-purpose flour
• 2 bay leaves
• Tabasco
• Worcestershire sauce
• Freshly ground pepper
• Kosher salt
  
• 1 cup half and half
  
• 1 large chopped russet potatoes
• sourdough bread bowls
  

Directions

1. Place clams and 4 cups water in a large stockpot over medium-high heat. Cover and cook until clams have opened. Drain, reserving liquid, and discarding any unopened clams. Remove clams from shells, discarding shells. Coarsely chop clams in a bowl so that you don't lose any of the brine and set aside.
2. Heat bacon and butter in a second stockpot over medium-high heat. Add onions and celery; stir to coat. Add flour and cook, stirring, until thickened, 3 to 4 minutes.
3. Add reserved clam cooking liquid and bay leaves; season with Tabasco, Worcestershire sauce, and pepper and salt. Add half and half; let simmer for 15 to 20 minutes. Add potatoes; let simmer 15 to 20 minutes. Add reserved chopped clams and cook until just heated through.
4. Meanwhile heat sourdough bowls in the oven on 350 for about 5 or 6 minutes.
5. Ladle soup into bowls and serve with butter, if you want (I did, Dad didn't).