You haven’t really visited San Francisco until you head on down to the waterfront, order up a piping hot clam chowder, and dive right in. The heart-warming, soul-stirring signature is a hit for anyone who heads on over the Bay Area, and we’re here today to let you know how to recreate it at home.
This recipe should take you 45 minutes in total, and it serves 10-12.
- 1 cup all purpose flour
- 4 cups clam juice
- 1 tablespoon olive oil
- 1 1/2 oz (42g) salt pork or bacon, 0.25″ diced
- 1 large yellow onion, 0.5″ diced
- 4 stalks celery, 0.25″ diced
- 42oz (1.1kg) baby clams with juice
- 1 1/4 teaspoons dried thyme
- 1 1/4 teaspoons ground black pepper
- 2 medium to large russets potatoes, peeled and cut to 0.5″ dice
- 2 cups half and half
- 2 1/4 cups low fat milk
- 1/4 teaspoons salt
- Fresh parsley and oyster crackers for garnish
- In a saucepan, bring clam juice to a simmer and keep a bare simmer.
- In a large skillet, melt the butter on medium heat then add flour all at once, whisking vigorously.
- Continue stirring on medium heat until mixture is toasted about golden brown, about 12 minutes.
- Reduce heat to low and add the hot clam juice, whisking about 3 minutes or until combined and free of lumps.
- In large stock pot, heat oil on medium heat and add the salt, and pork / bacon.
- Saute until brown, about 2-4 minutes.
- Add onion and celery and saute until translucent, about 7 minutes.
- Add thyme and black pepper and stir.
- Add the clams with juice and bring to boil.
- Once boiling, turn heat to low and add butter, flour and clam juice mixture.
- Add potatoes and stir.
- Turn heat to medium and book for about 10 minutes or until potatoes are cooked.
- Add the half and half, as well as the milk, and cook about 10 minutes.
- If a thinner soup is desired, add more milk.
- Season with salt.
- Serve hot chowder in cups or bowls and garnish with freshly chopped parsley.
- Serve with oyster crackers, sourdough bread and Tabasco sauce.