Clam Chowder in Bread Bowl

Measure the clam juice or broth from the shucked or steamed clams and add water, if necessary, to make 2 1/2 cups. Cut the clams in small pieces and set aside. (Canned baby clams are small -- no need to cut them up)

Cook the salt pork slowly in a small skillet until the fat has melted and the scraps are brown. Strain, set aside the scraps, and put 2 tablespoons of the fat in a large pot. Heat the fat, add the onion, and cook slowly until golden. Sprinkle the flour over the onion and cook, stirring for 3 minutes. Add the potatoes and clam juice or broth.

Cover and simmer 10 minutes. Add the clams and simmer 10 minutes more, or until the clams are cooked (canned clams are already cooked) and the potatoes are tender. Add the milk (or cream or both) butter, and salt and pepper to taste and heat until the butter has melted. Place a few crisp pork bits in each bowl.

To serve, hollow out a round sourdough loaf and fill with hot chowder (save the scooped out bread for bread pudding, Tuscan bread soups or homemade bread crumbs).

cook's notes

Raw, shucked clams and their undiluted juices are best for chowder; brief cooking in the chowder will keep the juice full of flavor and the clams very tender. Since it takes some skill and practice to shuck them easily, see if you can have this done for you at the fish store. Or, steam the clams in a little water, until they open, and use them and the broth for the chowder. Clams are also available in cans and clam juice in bottles; these products will produce an acceptable chowder.