Classic San Francisco Clam Chowder
Bread Bowl
Master the iconic taste of San Francisco with this rich creamy clam chowder served in a rustic hollowed out bread bowl featuring crispy bacon and tender clams
Served in a toasted sourdough bread bowl this soup is a legendary coastal specialty from San Francisco Fisherman Wharf This hearty recipe balances the sweetness of fresh clams with savory smoked bacon and creamy potatoes creating a comforting meal perfect for chilly afternoons
Ingredients
- 500 g fresh clams
- 100 ml white wine or sake
- 2 potatoes, cubed
- 1 carrot, diced
- 1 onion, diced
- 50 g bacon, chopped
- 2 tbsp flour
- 30 g butter
- 200 ml milk
- 100 ml heavy cream
- 1 round sourdough bread bowl
- to taste salt
- to taste black pepper
- optional dried herbs for garnish
Instructions
- 1Prepare the Clams and Vegetables
Place cleaned clams into a stainless steel pot on a portable gas stove. Add the cubed potatoes and chopped carrots to the pot in preparation for steaming.
Tip: Ensure the clams are thoroughly cleaned and the potatoes and carrots are chopped into uniform sizes for even cooking. - 2Steam the Clams
Pour white wine or sake into the pot. Cover and steam for one to two minutes until the clam shells open, then immediately remove from heat to keep the meat tender.
Tip: Keep the heat low once the alcohol is added to avoid overcooking the delicate clam meat. - 3Strain and Reserve
Carefully hold the pot over a wire mesh strainer to collect the flavorful clam broth in a bowl. Remove the clam meat from their shells and set both the liquid and meat aside.
Tip: Be careful when handling the hot pot; use kitchen towels or gloves if necessary. - 4Fry the Bacon
In the same pot, fry the chopped bacon in hot oil until crispy. Remove the bacon pieces but keep the rendered fat in the pot to serve as a flavorful base for the vegetables.
Tip: Keep the heat at a medium level to avoid burning the bacon; you want it crispy, not charred. - 5Sauté the Aromatics
Add diced onions, carrots, and potatoes to the pot with the reserved bacon fat. Sauté over medium heat until the vegetables are softened and fragrant.
Tip: Stir frequently to ensure the vegetables cook evenly in the bacon fat without burning.
