Belly Up to the Bar: Clam Chowder for Two

Posted on November 06, 2014 by Miriam Zelinsky | 0 Comments

In honor of the San Francisco Giants’ World Series Championship we are saluting the team with one of the more unique stadium foods, iconic to the city as well as the feasting fans, clam chowder. As San Franciscans can tell you the only way to eat clam chowder is out of a sourdough bread bowl and that’s exactly how it is served at AT&T Park, home of the Giants. My last visit to San Fran wasn’t complete until I had shared (who am I kidding, we did NOT share) a bowl of this delicious soup with LPJ CEO, Miriam Zelinsky.

Cold weather has set in just in time to make soup. Ever since I left home, I also left behind the world of canned soup. Opening a tin can and dumping pre-made soup into a pot holds no pleasure for me now after the many pots of soup I have made. Formulating flavors, simmering slowly, and finally sipping steamy soup on chilly autumn days is the kind of “stop and smell the roses” attitude I want after the grind of a crazy work week. And while I love soup, a big pot of it doesn’t really appeal because, well, leftovers, GAG! So here we have scaled down a classic version of the clam chowder from 10 servings to two. Bread bowl or not this clam chowder will have baseball fans all over the country lamenting the fact that they too can’t call the Giants their home team.

-M. Perrelli

Clam Chowder for Two

2 medium sourdough boules (1 large if you want to share with your companion)

2 bottles clam juice

½ cup chopped cooked clams (canned or fresh)

2-3 small red potatoes, peeled and cubed

¼ cup of salt pork, finely diced

1 small onion, chopped

1 ½ tbsp butter

3 tbsp flour

1 ½ cups half and half or whole milk or a combination of the two

salt and pepper to taste

Optional: parsley flakes, Worcestershire sauce or hot sauce as condiments

  1. Cut a circle out of the top of each boule and dig out most of the inside of the bread to create a bowl. Set aside.
  2. Heat clam juice and boil the potatoes for 10-15 minutes until they are tender. Add the clams and cook 5 minutes and set aside.
  3. Render the salt pork in a sauté pan over low heat. Add the onions and cook until transparent.
  4. Add the butter. Once melted add the flour a little at a time and cook until slightly colored to create a roux.
  5. Heat the clam mixture again. Add the roux mixture to the pot and bring to a boil until thickened, stirring constantly.
  6. Add your chosen dairy slowly. Soup should be thick and you want to use the least amount possible for the desired texture. Season to taste.
  7. Serve in the boules topped with the optional condiments.

 


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