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.
Ingredients (11)
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bacon, chopped 3 slices
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yellow onion, diced ½
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kosher salt and ground black pepper, to taste
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all-purpose flour ¼ cup
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chopped clams, strained, juice reserved 2 (6½ oz.) cans
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clam juice 2 (8 oz.) bottles
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chicken broth 1½ cups
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red or Yukon gold potatoes, diced ¾ pound
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heavy cream ⅓ cup
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chopped parsley, for garnish
Steps (4)
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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.
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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.
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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.
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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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