What’s better during this cold winter than a big bowl of clam chowder with sourdough bread? Ever since I moved to San Francisco, I have been nothing short of in love with clam chowder. If I could, I would walk every day to the pier just to get the tastiest clam chowder bowl. But since I can’t go, maybe I’ll try to cook it myself. This winter season we bring you a clam chowder recipe created by MontgomeryFest to relieve you of all your clam chowder cravings.
INGREDIENTS
- Two dozen medium clams
- 4-5 medium red potatoes, cubed
- 4-5 strips bacon, chopped
- Two leeks tops removed, halved and sliced
- 1/2 cup dry white wine
- One tablespoon thyme
- One bay leaf
- 2 cups cream
-1/2 bunch parsley, chopped
- One tablespoon butter
- Salt and pepper to taste
- 1 lb sourdough rounds (1 per
person)
INSTRUCTIONS
1. Combine clams with 4 cups water in a large pot and bring to a low boil. Cook for 10-20 minutes until clams open up, discard any that fail to open.
2. Remove clams from shells and set aside.
Pour the broth through a sieve to catch any remaining sand and set aside.
3. Return the pot to the burner (after rinsing) and add butter and chopped bacon. Cook on medium heat until the bacon has browned and the fat has rendered, then remove bacon and set aside.
4. In the bacon goodness and butter add in leaks until they are softened (10-15 minutes).
5. Add in potatoes and wine and cook until wine has evaporated.
6. Add just enough clam broth to cover the potatoes (you will have some remaining, or can adjust the consistency of the chowder by adding more later), along with thyme and the bay leaf.
7. Let simmer, covered for 15-20 minutes until potatoes are tender.
8. Chop clams to a consistency similar to the bacon, and add clams, bacon, and cream to the pot, salt, and pepper to taste.
9. Bring the chowder to a simmer and then remove from heat and fish out the bay leaf.
10. Allow to cool to room temperature to cure (or let rest in the fridge), then reheat before serving.
11. Cut a circle in the top of your sourdough rounds and scoop out bread to form a bowl for serving.
12. Ladle in chowder and garnish with parsley.
NOTES
We didn't, but if you want to add some thickness to your chowder mash some of the potatoes in the pot just after they've cooked a bit.
A San Francisco Classic
By: Katerine Chung Chen and MontgomeryFest