My latest cooking project is learning how to tend a sourdough starter…and…and a result, make sourdough bread.  In the last couple of weeks, I’ve successfully made a few good loaves.  And so I got the bright idea to make sourdough rounds for clam chowder!  I must say…it was truly delish!  The clam chowder is super easy.  And your fav store-bought sourdough bread rounds will work great.  But, if you’re interested in making your own sourdough…I can easily give you my starter!

Ingredients

• 2 6-1/2 oz canned chopped clams
• 1 8 oz bottle of clam juice
• 2 slices of bacon, diced
• 1/2 onion, diced
• 1 celery stalk, diced
• 1 med potato, diced into 1″ cubes
• 2 cups heavy cream
• 2 T cooking sherry
• 1 T flour
• 1/2 t dried thyme
• 1 bay leaf
• 1 t salt
• Black pepper
• 1/2 T Worcestershire sauce
• 3 sourdough bread bowls

Sauté diced bacon in a heavy bottom stock pot, stirring often, until browned. Add onion & celery & sauté until veggies are softened. Add flour & mix until well coated. Add clam juice to mixture & stir to dissolve flour. Allow mixture to come to a boil for approximately 5 min. The mixture should become slightly thickened, approximately the same thickness as cream. If it is too thick, add additional water.

Add thyme and bay leaf to stock. Add potatoes & simmer, covered, for approximately 15 min or until potatoes are tender.

Meanwhile, in a saucepan, bring cream to a simmer. Add clams (including liquid) & cook for about 5-8 min.

Once potatoes are fully cooked, combine with cream & clam mixture. Bring entire soup to a simmer for about 1-2 min. Add sherry, salt, pepper & Worcestershire.

Ladle into heated sourdough bread bowls. Serve with a BIG salad. Delish!