New England Clam Chowder in a Sourdough Bread Bowl

Chowder

• 450 g Clams, fresh, scrubbed
• 350 g Yukon Gold potato
• 1 medium Yellow onion
• 2 pieces Celery
• 30 g Butter
• 20 g Plain flour
• 4 sprigs Fresh thyme
• 1 piece Bay leaves
• 600 ml Water
• 200 ml Double cream
• 1 tsp Fine sea salt
• ½ tsp Black pepper

Bread bowls

• 2 pieces Sourdough bread, small round loaves

1. Put the clams and water in a large pot, cover, and bring to a lively simmer over medium-high heat. Cook for 5 to 8 minutes, shaking the pot once or twice, until the clams have opened. Lift the clams out with a slotted spoon, then strain the cooking liquid through a fine sieve into a bowl.
2. When cool enough to handle, pick the clam meat from the shells and roughly chop it. Discard any clams that did not open. Set the chopped clams aside.
3. Peel the potatoes and cut into 1.5 cm cubes; finely dice the onion and celery. Melt the butter in the same pot over medium heat, then add the onion and celery with a pinch of the salt. Cook for 6 to 8 minutes until softened but not browned.
4. Stir in the plain flour and cook for 1 minute, stirring constantly, to make a light roux. Gradually pour in the reserved clam cooking liquid, stirring well to avoid lumps. Add the potatoes, thyme and bay leaf, then bring to a gentle simmer.
5. Simmer for 12 to 15 minutes, stirring occasionally, until the potatoes are tender and the chowder has lightly thickened. Reduce the heat to low and stir in the double cream. Add the chopped clams and warm for 2 to 3 minutes until just heated through, then season with the remaining salt and the black pepper.
6. Cut a lid from each sourdough loaf and hollow out the centre, leaving a sturdy wall of bread. Ladle the hot chowder into the bread bowls and serve straight away. Use the bread lids and scooped-out bread for dipping.

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