Fisherman'S Wharf-Style Clam Chowder In Bread Bowl

• 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

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

salt pork, onion, celery, potato, flour, clam juice, thyme, clams, heavy cream, tabasco sauce, salt, bread

Taken from www.food.com/recipe/fishermans-wharf-style-clam-chowder-in-bread-bowl-148787 (may not work)