Fisherman'S Wharf-Style Clam Chowder In Bread Bowl - cooking recipe

Ingredients

2 tablespoons diced salt pork or 1 slice bacon
1 finely chopped onion
1 finely chopped celery
1 medium potato, peeled and diced
2 tablespoons all-purpose flour
2 cups clam juice
1/4 teaspoon dried thyme
1 cup chopped canned clams
1 cup heavy cream
2 drops Tabasco sauce
salt and pepper
1 1/2 lbs bread, bowl

Preparation

Place salt pork or bacon in a pot and cook 2 minutes over medium heat until crisp.
Transfer to a plate and set aside.
Add the onion and celery and saute over medium-low heat for 5 minutes or until onions are translucent and celery softens.
Sprinkle flour over the mixture and stir into a paste.
Add clam juice, potato and thyme.
Increase heat and bring ingredients to a boil.
Reduce to low and simmer for 15 minutes, or until potatoes are tender.
Add clams and stir in cream.
Continue to simmer for 5 minutes until thick and creamy.
Add salt, pepper and Tabasco sauce.
Spoon the chowder into the bread bowl and garnish with salt pork or bacon.
Serve hot.