Clam chowder in sourdough bowls recipe
 Chowders served in what the French call ‘en croustade’ are a bit of a speciality in California, though this white chowder would have originated in New England. I have written a few recipes for chowder in my time and as I’m not in the clam capital of the world I have made this with some white fish as well, as otherwise it takes a lot of clams. 6 sourdough rolls or crusty rolls (roughly12cm/4½in diameter), tops removed, dough scooped out and discarded1kg/2lb 4oz fresh clams, scrubbed225g/8oz waxy potatoes, peeled and diced into 1.5cm/⅝in cubes40g/1½oz unsalted butter75g/2¾oz smoked streaky bacon, finely chopped1 small onion or banana shallot, finely chopped1 leek, cleaned, halved lengthways and finely chopped2 sticks celery, roughly chopped30g/1oz plain flour500ml/18fl oz whole milk200ml/7fl oz double cream1 bay leaf200g/7oz cod fillet (or other white fish), skin removed, cut into 2cm/¾in pieces1 tsp salt10 turns black peppermillpinch freshly grated nutmegsmall handful flat-leaf parsley or chives, roughly chopped, to serve 6 sourdough rolls or crusty rolls (roughly12cm/4½in diameter), tops removed, dough scooped out and discarded 1kg/2lb 4oz fresh clams, scrubbed 225g/8oz waxy potatoes, peeled and diced into 1.5cm/⅝in cubes 40g/1½oz unsalted butter 75g/2¾oz smoked streaky bacon, finely chopped 1 small onion or banana shallot, finely chopped 1 leek, cleaned, halved lengthways and finely chopped 2 sticks celery, roughly chopped 30g/1oz plain flour 500ml/18fl oz whole milk 200ml/7fl oz double cream 1 bay leaf 200g/7oz cod fillet (or other white fish), skin removed, cut into 2cm/¾in pieces 1 tsp salt 10 turns black peppermill pinch freshly grated nutmeg small handful flat-leaf parsley or chives, roughly chopped, to serve Method Bring 250ml/9fl oz water to the boil in a large, shallow pan. Add the clams, place a lid on and allow steam for 3 –4 minutes until they open. Set a colander over a large bowl and drain the clams, reserving the cooking liquor. When the clams are cool enough to handle, remove the meat from the shells and set aside. Bring a saucepan of salted water to the boil and cook the potatoes for 5–10 minutes until tender. Drain and set aside. Melt the butter in a large saucepan over a medium heat and fry the bacon, onion or shallot, leek and celery until soft. Stir in the plain flour and cook for 1 minute. Add the clam cooking liquor and stir until thickened. Add the milk, cream, bay leaf, potatoes and cod. Bring to the boil then turn the heat down and simmer for 5 minutes until the cod is cooked. Add the clam meat and season with the salt, pepper and nutmeg. Spoon the chowder into the hollowed-out bread rolls and garnish with chopped parsley or chives. Bring 250ml/9fl oz water to the boil in a large, shallow pan. Add the clams, place a lid on and allow steam for 3 –4 minutes until they open. Set a colander over a large bowl and drain the clams, reserving the cooking liquor. When the clams are cool enough to handle, remove the meat from the shells and set aside. Bring 250ml/9fl oz water to the boil in a large, shallow pan. Add the clams, place a lid on and allow steam for 3 –4 minutes until they open. Set a colander over a large bowl and drain the clams, reserving the cooking liquor. When the clams are cool enough to handle, remove the meat from the shells and set aside. Bring a saucepan of salted water to the boil and cook the potatoes for 5–10 minutes until tender. Drain and set aside. Bring a saucepan of salted water to the boil and cook the potatoes for 5–10 minutes until tender. Drain and set aside. Melt the butter in a large saucepan over a medium heat and fry the bacon, onion or shallot, leek and celery until soft. Stir in the plain flour and cook for 1 minute. Add the clam cooking liquor and stir until thickened. Add the milk, cream, bay leaf, potatoes and cod. Bring to the boil then turn the heat down and simmer for 5 minutes until the cod is cooked. Add the clam meat and season with the salt, pepper and nutmeg. Melt the butter in a large saucepan over a medium heat and fry the bacon, onion or shallot, leek and celery until soft. Stir in the plain flour and cook for 1 minute. Add the clam cooking liquor and stir until thickened. Add the milk, cream, bay leaf, potatoes and cod. Bring to the boil then turn the heat down and simmer for 5 minutes until the cod is cooked. Add the clam meat and season with the salt, pepper and nutmeg. Spoon the chowder into the hollowed-out bread rolls and garnish with chopped parsley or chives. Spoon the chowder into the hollowed-out bread rolls and garnish with chopped parsley or chives.