San Francisco fresh clam chowder

Served in a hollowed-out sourdough loaf, clam chowder is one of San Francisco's most recognisable food experiences. The bread's tangy flavour and sturdy crust make the perfect partner for the creamy soup.

• serves

  4

• prep

  10 minutes

• cook

  30 minutes

• difficulty

  Easy

Ingredients

• 200 ml white wine
• 500 ml chicken stock
• 1 kg fresh medium-sized clams (Cloudy Bay brand or similar live vacuum-packed)
• 50 g butter, plus extra for bread
• 100 g speck
• 12 leeks, finely sliced
• 2 cloves garlic, roughly chopped
• 50 g plain flour
• 500 g potatoes, peeled and cut into 2 cm cubes
• 2 fresh bay leaves
• 6 sprigs thyme
• 200 ml pouring cream
• 2 tbsp finely shredded flat-leaf parsley, stalks reserved
• 2 tbsp finely chopped chives
• salt and black pepper, to season
• 4 small loaves sourdough

Instructions

1. Place the white wine in a medium saucepan and bring to a simmer, then add the chicken stock, 500 ml of water and bring that to a simmer. Add the clams. Simmer for 4 minutes until just opened, then remove the clams from the liquid. Remove about ¾ of the clams from their shells, reserving a few for garnish. 
2. Heat a large saucepan over medium heat and add the butter. Fry the speck until lightly browned, then add the leeks and garlic and fry until the leeks are softened. Add the flour and cook for 2-3 minutes, stirring to combine the flour with the leeks and bacon. Stir in clam liquid a little at a time to create a thin soup. Tie the bay leaves, thyme and parsley stalks into a bouquet garni and add to the pot. Add the potatoes and simmer for 15 minutes until tender, then stir in the cream and the shelled clams. Taste and adjust seasoning with salt. 
3. Cut the tops off the sourdough loaves and hollow them out. Spread the cut side of the tops with some butter. Toast, buttered side down in a hot frying pan oven medium-high heat, until lightly charred. 
4. Spoon the soup into the loaves. Add the reserved clams in their shells, scatter with the parsley and chives and grind over a little black pepper to serve.

As featured in Adam Liaw’s North American Fan Feasts showing on SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.