Clam Chowder

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. 

Clam Chowder

Clam Chowder

Ingredients

  • 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

Instructions

  1. Dice onions, celery and potatoes. Place potatoes in cold water and set aside.
  2. 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.
  3. 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.
  4. Bring to a boil, then simmer for 15-20 minutes, or until potatoes are tender.
  5. Add 2 cups half/half to pot, along with the reserved clams.
  6. 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.
  7. Use roux to thicken your chowder, stirring in about 1/4 cup at a time, until it reaches your desired creaminess.
  8. Enjoy with a fresh thyme sprig and slice of sourdough garlic toast.

Recipe by Jason Hill / CookingSessions.com

http://cookingsessions.com/clam-chowder-recipe/