San Francisco Style Clam Chowder

Serves 4

4 small sourdough cob loaves

2 tbsp extra virgin olive oil, plus extra to drizzle

6 rashers streaky bacon, thinly sliced

1 white onion, finely chopped

1 tbsp plain flour

¼ cup dry sherry (or white wine)

1 litre fish stock

600ml single cream

500g potatoes, peeled and diced

1 fresh bay leaf

1kg little neck clams, rinsed

Tabasco sauce, to serve

Worcestershire sauce, to serve

Preheat oven to 200°C (180°C fan forced). Using a small sharp knife, cut the tops of the loaves and scoop out the centre of each. Place on a baking tray, drizzle with oil and bake for 10 minutes, or until golden and toasted.

Heat oil in a large, heavy-based saucepan over medium heat. Add the bacon and cook, stirring for 4-6 minutes, or until golden and starting to crisp. Remove with a slotted spoon; set aside. Add onion to the pan and cook for a further 5 minutes. Add flour and stir to coat.

Add the sherry to the saucepan, stirring to combine and cook for 1 minute, or until almost evaporated. Add half the stock, cream, potatoes, bay leaf and bring to a simmer. Reduce heat to low and cook for 15 minutes, or until potatoes are tender. Remove bay leaf, using a hand stick blender and blend until smooth.

Place remaining stock in a large frying pan over high heat. Bring to a simmer.

Add clams and cook for 6 minutes, or until they all open.

Add the clams and cooking liquid to the soup and stir to combine.

Divide the soup between bowls and serve immediately, topped with crispy bacon, Tabasco and Worcestershire sauce to season.