San Francisco Clam Chowder

San Francisco Clam Chowder

  • Prepare: 20M
  • Cook: 40M
San Francisco Clam Chowder

San Francisco Clam Chowder

Ingredients

  • Meat

    • 2 slices Bacon
  • Seafood

    • 3 cups Clam, bottled juice
    • 10 oz Clams, canned
  • Produce

    • 1 Bay leaf
    • 1 Onion
    • 1 tsp Thyme, fresh
    • 3 Yukon gold potatoes (about 1 lb, medium-sized
  • Condiments

    • 3 dashes Worcestershire sauce
  • Baking & Spices

    • 2 tbsp All-purpose flour
    • 1 Black pepper
    • 1/2 tsp Salt
  • Bread & Baked Goods

    • 4 Sourdough bread bowls
  • Dairy

    • 1 cup Half and half
    • 2 cups Heavy cream
  • Beer, Wine & Liquor

    • 1/4 cup Cooking sherry
  • Other

    • A few dashes of tobasco, to taste
  • Time
  • Prepare: 20M
  • Cook: 40M

Found on

Description

In which Sarah Cooks, Eats, and Photographs

Adapted from Epicurious

Ingredients

  • 10 oz canned clams, chopped
  • 3 cups of bottled clam juice
  • 2-3 slices of bacon, diced
  • 1 onion, diced
  • 3 medium-sized yukon gold potatoes (about 1 lb), peeled, and diced into 1 inch cubes
  • 2 cups heavy cream
  • 1 cup half and half
  • 1/4 cup cooking sherry
  • 2 tablespoons all purpose flour
  • 1 teaspoon chopped fresh thyme leaves (1/2 teaspoon dried)
  • 1 bay leaf
  • 1/2-1 teaspoon salt (to taste)
  • Black pepper, to taste
  • A few dashes of worcestershire sauce, to taste
  • A few dashes of tobasco, to taste
  • 4 sourdough bread bowls

Directions

  • Saute diced bacon in a heavy bottom stock pot, or dutch oven, stirring often, until browned.
  • Add diced onion to the bacon and saute until onions become translucent.
  • Add flour to onion and bacon mixture and mix until well-coated.
  • Add clam juice to mixture and stir to dissolve flour. Allow mixture to come to a boil for approximately 5 minutes. The mixture should become slightly thickened, approximately the same thickness as cream. If it is too thick, add additional water.
  • Add thyme and bay leaf to stock.
  • Add chopped potatoes and simmer, covered, for approximately 15 minutes or until potatoes are fork-tender.
  • Meanwhile, in a saucepan, bring cream and half-and-half to a simmer. Add clams and cook for about 5-8 minutes.
  • Once potatoes are fully cooked, combine with cream and clam mixture.
  • Bring entire soup to a simmer for about 1-2 minutes.
  • Add sherry, salt, pepper, worcestershire, and tobasco to taste.
  • Ladle into heated sourdough bread bowls.
  • Serve with a light green salad.

Nutrition

Serving Size: Serves 4 people
  • Prepare: PT20M
  • Cook Time: PT40M
thegourmetgourmand.com

thegourmetgourmand.com

869 53
Title:

San Francisco Clam Chowder - The Gourmet Gourmand

Descrition:

Delicious and creamy from-scratch recipe for San Francisco Clam Chowder in a sourdough bread bowl. Gourmet comfort food classic.

San Francisco Clam Chowder

  • Meat

    • 2 slices Bacon
  • Seafood

    • 3 cups Clam, bottled juice
    • 10 oz Clams, canned
  • Produce

    • 1 Bay leaf
    • 1 Onion
    • 1 tsp Thyme, fresh
    • 3 Yukon gold potatoes (about 1 lb, medium-sized
  • Condiments

    • 3 dashes Worcestershire sauce
  • Baking & Spices

    • 2 tbsp All-purpose flour
    • 1 Black pepper
    • 1/2 tsp Salt
  • Bread & Baked Goods

    • 4 Sourdough bread bowls
  • Dairy

    • 1 cup Half and half
    • 2 cups Heavy cream
  • Beer, Wine & Liquor

    • 1/4 cup Cooking sherry
  • Other

    • A few dashes of tobasco, to taste

The first person this recipe

thegourmetgourmand.com

thegourmetgourmand.com

869 53

Found on thegourmetgourmand.com

The Gourmet Gourmand

San Francisco Clam Chowder - The Gourmet Gourmand

Delicious and creamy from-scratch recipe for San Francisco Clam Chowder in a sourdough bread bowl. Gourmet comfort food classic.