Please enable cookies to see reviews
West Coast seafood enthusiasts love clam chowder not only because it’s the perfect way to warm up on a foggy San Francisco day — most often along coastal Fisherman’s Wharf — but because this recipe is served inside the crusty sourdough bread bowls that made the soup a Bay Area signature. We don’t recommend it any other way.
bacon, chopped
3 slices
yellow onion, diced
½
kosher salt and ground black pepper, to taste
all-purpose flour
¼ cup
1 tablespoon
chopped clams, strained, juice reserved
2 (6½ oz.) cans
clam juice
2 (8 oz.) bottles
chicken broth
1½ cups
red or Yukon gold potatoes, diced
¾ pound
heavy cream
⅓ cup
chopped parsley, for garnish
For safe meat preparation, reference the USDA website.
Place the bacon in a medium pot and turn the heat to medium. Cook the bacon until it’s beginning to crisp, about 5 minutes. Add the onions and season with a little bit of salt and fresh black pepper. Cook, stirring, until the onions are softened, about 5–6 minutes.
Sprinkle flour and ranch seasoning mix into the pot. Cook, stirring frequently, for 1 minute. Pour in the strained clam juice from the can, 2 bottles clam juice and chicken broth.
Add the potatoes and bring to a boil, stirring occasionally while scraping the bottom and sides of the pan. Reduce the heat to medium-low and simmer, stirring occasionally, until the potatoes are tender, about 15 minutes.
Stir in the drained clams and cream and bring back to a simmer. Taste and add salt, if needed. Serve hot, garnished with chopped parsley.
