This San Francisco Clam Chowder recipe (a white chowder in the style of New England Clam Chowder) is inspired by one of my favorite cities in California — San Francisco. After sampling the piping hot chowders along Fish Alley on Fisherman’s Wharf, I just had to make some myself at home. For the ultimate California clam chowder, serve this inside a Boudin sourdough bread bowl.
- 1 large white onion, diced
- 2 celery stalks, diced
- 1 pound red potatoes, skin on, cubed
- 3 oz. (5 slices) semi-frozen bacon, diced
- 1 bay leaf 3 (6.5 oz.) cans clams
- 2 cups chicken broth, water or clam juice
- 3 cups half/half
- 3 tablespoons flour
- 1/2 stick butter
- Dice onions, celery and potatoes. Place potatoes in cold water and set aside.
- Over medium-high heat in a large stockpot, cook diced bacon until browned. Add celery and onion and cook until onions are translucent, scraping pan to get bits of flavor.
- Strain potatoes and add to onions and celery. Strain clams into 2 cups of broth or clam juice, and add to pot along with the bay leaf. Reserve clams to use in a moment.
- Bring to a boil, then simmer for 15-20 minutes, or until potatoes are tender.
- Add 2 cups half/half to pot, along with the reserved clams.
- Make a roux in a separate pan by heating 1/2 stick of butter until melted. Stir in flour and whisk for about 2 minutes until thickened. Stir in 1 cup half/half and keep stirring until thick and smooth.
- Use roux to thicken your chowder, stirring in about 1/4 cup at a time, until it reaches your desired creaminess.
- Enjoy with a fresh thyme sprig and slice of sourdough garlic toast.
Recipe by Jason Hill / CookingSessions.com
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