Fisherman's Wharf-Style Clam Chowder in Bread Bowl

Recipe from the National Examiner. Sounds really tasty. Not sure about the prep or cooking time, so I am guessing. Can't wait to try this!

• Ready In: 50 mins
• Serves: 6

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

Directions

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.