San Francisco Clam Chowder Recipe
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
- to tastesalt and ground black pepper
Directions
- 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
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
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.
San Francisco Clam Chowder Recipe
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Ratings & Reviews
Based on 30 ratings
Rating Breakdown
About this Recipe
Craving the iconic taste of the West Coast? Our simple San Francisco Clam Chowder recipe brings that beloved creamy, comforting flavor right to your kitchen, perfect for serving in a rustic sourdough bread bowl. This isn't just a meal; it's a culinary hug that transports you straight to the waterfront.
This recipe shines by combining classic ingredients—tender minced clams, fresh vegetables like yellow onion, celery, potatoes, and carrots—with a rich, buttery roux to create a velvety texture and deep savory profile. It's designed for home cooks who want authentic San Francisco clam chowder flavor without unnecessary fuss, focusing on the balanced interplay of flavors and textures.
Prepare for a bowl full of warmth and satisfaction. You'll find tender minced clams swimming alongside perfectly cooked cubes of potato, sweet carrots, and aromatic celery and onion, all enrobed in a luscious, seasoned cream base. Each spoonful delivers a harmonious blend of briny clam, earthy vegetables, and a hint of buttery richness. The experience is hearty, deeply satisfying, and pure comfort food, especially when scooped up with crusty sourdough.
Customizing Your Chowder
While this recipe calls for half-and-half cream for its signature richness, you can adjust the creaminess by opting for a 50/50 combination of whole milk and heavy cream if that suits your preference. For seasoning, if Kinder's Buttery Steakhouse seasoning isn't available, any high-quality all-purpose seasoning will work—just be sure to taste and adjust the salt and pepper to your liking.
This San Francisco Clam Chowder is truly best served hot and fresh, ideally nestled inside a hollowed-out sourdough bread bowl for an authentic experience. A simple side salad or a sprinkle of fresh parsley can complete this hearty and satisfying meal.