San Francisco Clam Chowder

Directions

1. Cook the bacon in a heavy bottomed pot, over medium heat, stirring occasionally, until crisp and brown. Add the onion to the pot, and cook, stirring, until soft, 2-3 minutes.

2. Sprinkle on the flour and stir, coating the bacon and onions. Cook, stirring, for 1-2 minutes.

3. Slowly pour in the chicken stock while stirring. Let the mixture come to a simmer and thicken slightly.

4. Add the potatoes, clam juice, clams, and heavy cream. Bring to a simmer and cook, stirring occasionally until the potatoes are tender and cooked through, about 15 minutes.

5. While the potatoes are cooking, cut the sourdough into a bread bowl. Use a bread knife to cut off the dome of the boule, about 1-1.5 inches down. Use a spoon or a butter knife to hollow out a round in the middle of the loaf, leaving the sides of the loaf at least 1 inch thick. Place the bread bowl on a baking sheet and warm in a 400°F oven for 5-10 minutes, or until warm.

6. When the potatoes are tender and cooked through, remove the soup from the heat. Stir in the Bachan’s and season with freshly ground pepper. Ladle into the hot bread bowl, finish with sliced chives or green onions and enjoy!