San Francisco Clam Chowder Recipe

San Francisco Clam Chowder Recipe

from thefeatherednester.com
30 min

For the best west coast clam chowder bread bowl, make our simple San Francisco clam chowder recipe. Enjoy a creamy soup in rustic sourdough!

Ingredients

  • 9 cups minced clams (*See Notes)
  • 1 cup chopped yellow onion
  • 1 cup diced celery
  • 2 cups cubed potatoes (dice into 1-inch cubes)
  • 1 cup diced carrots
  • ¾ cup butter
  • ¾ cup all-purpose flour
  • 1 quart half-and-half cream (or 50/50 combination of whole milk and heavy cream)
  • 2 teaspoons all purpose seasoning ((we prefer Kinder's Buttery Steakhouse seasoning))
  • salt and ground black pepper (to taste)

Directions

  1. 1

    Drain juice from clams into a 6-quart saucepan or stockpot over medium heat. Add the onions, celery, potatoes and carrots. If needed, add water to cover the vegetables, and simmer over medium heat until tender.

  2. 2

    Meanwhile, in a 2-quart saucepan, melt the butter over medium heat. Whisk in flour until smooth. Cook for 1-2 minutes, until bubbly. Gradually whisk in half-and-half, about 1 cup at a time, and keep whisking until thick and smooth.

  3. 3

    Add half-and-half mixture to pot with vegetables. Stir in clams just before serving. When clams are heated through, stir in seasoning, then salt and pepper, to taste.