Delicious San Francisco Clam Chowder Recipe

This San Francisco clam chowder recipe is a perfect example of regional cooking. In classic West Coast fashion, this creamy and flavorful chowder is served in a crusty sourdough bread bowl. It’s the ideal dish for seafood lovers, especially when paired with a Fisherman’s Wharf breeze. Here’s why we love this recipe:

Quick and Convenient

The recipe takes just 30 minutes to make, and you can easily prepare the ingredients ahead of time. It’s a great option for a rainy day comfort food.

Versatile Serving Options

Not in the mood for a bread bowl? No problem! This chowder is delicious when served with sourdough dinner rolls or even cheddar biscuits. Any hearty and tangy bread pairs perfectly with this soup.

Longer Shelf Life

This chowder can be stored in the refrigerator for up to 5 days. It reheats quickly and maintains its tasty texture.

White vs. Red Chowder

This recipe is a white, or cream-based, chowder. It features fresh-off-the-boat clams and a unique seaside flavor. If you have access to fresh clams, feel free to use them instead of canned. Manhattan clam chowder, on the other hand, is a red, tomato-based version with peeled tomatoes.

Tips and Substitutions

Here are some tips and substitutions you can keep in mind:

• Yellow Onion: Use this for its rich aroma, or substitute with white onion.
• Potatoes: Cube them in 1-inch pieces for even cooking. Russet or Yukon Gold potatoes work well.
• All-Purpose Flour: Creates a roux for thickening the soup.
• Half & Half: If you don’t have it, thin out heavy cream with milk or water.
• Kinders Buttery Steakhouse Seasoning: Our preferred seasoning, but any all-purpose seasoning will do.

Tips for Clam Chowder Bread Bowls

To make the perfect clam chowder bread bowl, keep the following tips in mind:

• Chop the veggies in similar sizes for even cooking. Let the potatoes become fork-tender.
• Reserve the clam juice and use it to make the broth for added flavor.
• Avoid undercooking the roux to prevent a floury taste. Cook it until it bubbles.
• Add the cream gradually to prevent separation. Whisk continuously while adding.

Storing and Reheating

The chowder can be stored in the refrigerator for up to 5 days. Reheat slowly on the stovetop, stirring constantly, until the potatoes and clams are heated through.

San Francisco Clam Chowder FAQ

An authentic San Francisco clam chowder is served in a bread bowl, while New England clam chowder is served with oyster crackers.

San Francisco Clam Chowder Recipe:

Equipment:

• 6-quart soup pot
• 2-quart saucepan

Ingredients:

• 9 cups minced clams
• 1 cup chopped yellow onion
• 1 cup diced celery
• 2 cups cubed potatoes (1-inch cubes)
• 1 cup diced carrots
• 3/4 cup butter
• 3/4 cup all-purpose flour
• 1 quart half-and-half cream or a combination of whole milk and heavy cream
• 2 teaspoons all-purpose seasoning (such as Kinders Buttery Steakhouse seasoning)
• Salt and ground black pepper to taste

Instructions:

1. Drain the clam juice into a 6-quart saucepan or stockpot. Add the onions, celery, potatoes, and carrots. Simmer until the vegetables are tender.
2. In a separate 2-quart saucepan, melt the butter over medium heat. Whisk in the flour until smooth. Cook for 1-2 minutes until bubbly. Gradually whisk in the half-and-half, about 1 cup at a time, until thick and smooth.
3. Add the half-and-half mixture to the pot with vegetables. Stir in the clams just before serving. Season with all-purpose seasoning, salt, and pepper to taste.

Note: This post, first published 6/21/2020, was updated with new content 9/23/2023.

Source: San Francisco Clam Chowder Bread Bowl Recipe