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.
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