Serves: 6
Total Calories: 193

2 tablespoons diced salt pork or 1 strip bacon
1 medium yellow onion finely chopped
1 stalk celery diced
2 tablespoons all prupose flour
2 cups clam juice
1 medium potato peeled and diced
1/4 teaspoon dried thyme
1 cup fresh or canned chopped clams
1 cup heavy cream
salt to taste
black pepper to taste
2 drops Tabasco sauces
1 to 1 3/4 pound Bread Bowl

1. Place the salt pork in a medium pot over medium heat. While stirring, cook the pork for 2 minutes or until crisp. Transfer to a plate and set aside.

2. Without cleaning the pot, add the onion and celery. Sauté over medium-low heat for 5 minutes, or until the onions are translucent and the celery begins to soften.

3. Sprinkle the flour over the onion-celery mixture, and stir to form a paste. Add the clam juice, potato, and thyme. Increase the heat and bring the ingredients to a boil. Reduce the heat to low, and simmer covered for 15 minutes, or until the potatoes are tender.

4. Add the clams to the pot, and stir in the cream. Continue to simmer (do not allow the mixture to boil) for 5 minutes, or thick and creamy. Add the salt, pepper, and Tabasco sauce.

5. Spoon the chowder into the bread bowl, garnish with salt pork, and serve.

Nutritional Facts:

Serves: 6
Total Calories: 193
Calories from Fat: 133

More Recipes from the The Sourdough Bread Bowl Cookbook Cookbook:
Fisherman's Wharf-Style Clam Chowder
Francesca's Seafood Chowder
Corn 'N' Crab Chowder
Wine Country Onion Soup
Broccoli Cheddar Soup
Minted Fresh Pea Soup
Brandied Yam Soup
Minestrone That's A Meal
Chicken and Dumplings
Blue Cheese Soup
Roux
Chef Jay Veregge's Shrimp, Prawn, and Lobster Bisque
Creamy Peanut Soup