This clam chowder can be served in a bread bowl (optional) for that San Francisco Fisherman's Wharf experience!
Recipe by: Mayumi Tavalero
Cook Times
Active Prep10
Hands-On Cook15
Hands-Off Cook20
Passive0
Total Time45 minutesminutes
Recipe Serving Size10
Cooking Tools Required
Cutting board, Fine-Mesh Strainer, Ladle, Measuring cups and spoons, Mixing bowls, Peeler, Sharp Knives, Stock pot or >5 Qt pot, Top Stove, Wooden Spatula
Ingredients
1tablespoonavocado oil
1/3poundbaconchopped
2yellow onionmedium, diced
6stalk celerypreferably the heart with leaves, cut into ¼” dice
2/3cupall-purpose flour
7cupbottled clam juice
1teaspoondry thyme
4russet potatolarge, peeled and cut into ½” cubes
2cupheavy whipping cream
26ounce canned chopped clamdrained, clam juice reserved
1/4teaspooncayenne pepper
2teaspoonKosher salt
1/2teaspoonfreshly ground black pepper
Optional:
10sourdough bread round"lid" cut into top and hollowed out for soup
Instructions
Heat a large saucepan over medium-high heat. Add the oil and chopped bacon. Cook until bacon is crisp. Drain off all but 2 tablespoons fat (half this amount for less than 5 servings).
Add onion and celery sautéing for about 8-10 minutes until vegetables are tender. Add flour and stir to incorporate. Cook for a minute, being careful not to burn the flour.
Add bottled clam juice, and reserved canned clam juice, stirring constantly so flour doesn’t get lumpy. Add dried thyme and potatoes. Bring to a boil.
Turn heat down to low, cover and cook potatoes until tender, about 20-25 minutes. Finish by adding heavy cream, clams and remaining seasonings. Prepare bread bowls, then when ready to serve, ladle soup into bowls.
Notes
If you don’t have quite enough clam juice from the canned clams (1 cup per serving) you can just use water to make up the difference.
Reheating Instructions
Heat in the microwave on medium-low power until heated through. Store soup and bread separately until ready to serve.