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 time15 min
  • Cook time30 min
  • Servings4
Ranch Clam Chowder
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Ranch Clam Chowder

Ingredients(11)

  • 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

    cups
  • red or Yukon gold potatoes, diced

    ¾ pound
  • heavy cream

    cup
  • chopped parsley, for garnish

For safe meat preparation, reference the USDA website.

Steps(4)

  • 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

    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

    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

    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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