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Ranch Clam Chowder

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. 

  • Prep Time 15 min
  • Cook Time 30 min
  • Servings 4
  • Print print Print

Ingredients (11)

For safe meat preparation, reference the USDA website.

Steps (4)

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

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37 Reviews

4.8

recommend 91.9% would recommend this recipe

Rated 5 out of 5 by from DELCIOUS!! VERY SIMPLE AND EASY TO MAKE AND GREAT FOR THE ENTIRE FAMILY!!
Date published: 2024-04-06
Rated 5 out of 5 by from Ranch Clam Chowder Rich and yummy with a Ranch twist! Top with Ranch croutons, fresh parsley and grated Parmesan.
Date published: 2023-07-01
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