Home Run Clam Chowder Recipe

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Home Run Clam Chowder Recipe

Rating: 51

Prep Time: 30 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 40 minutes

Yield: 6 servings

Home Run Clam Chowder Recipe

This creamy version of clam chowder was born in Boston but adapted in San Francisco when it was added to a fresh sourdough bread bowl. The idea stuck and can be found all around the San Francisco area today. Thank you Tyler Florence for your inspiration for this recipe.


  • Clam Broth:
  • 4 slices bacon, chopped
  • Olive oil
  • 1 onion, chopped
  • 2 garlic cloves, smashed
  • 6 sprigs fresh thyme
  • 1 bay leaf
  • 16 littleneck clams, scrubbed well
  • 1/2 lemon, juiced
  • 1/2 cup white wine
  • 3 cups water
  • 2 tablespoons butter
  • Extra-virgin olive oil
  • 4 slices bacon, chopped
  • 2 garlic cloves, minced
  • 1 onion, chopped
  • Leaves from 4 sprigs fresh thyme, chopped
  • 1/4 cup all-purpose flour
  • 2 cups heavy cream
  • 2 Idaho potatoes, peeled and diced
  • Salt and freshly ground black pepper
  • 24 small littleneck clams, rinsed and scrubbed well
  • 1/4 cup chopped fresh flat-leaf parsley


  1. Start by making the clam broth: Put a large pot over medium heat, add the bacon and saute until the fat is rendered and the bacon is browned, about 5 minutes.
  2. Remove the cooked bacon pieces from the pot and reserve them for something else.
  3. Add a 1-count of olive oil, the onion, garlic, thyme, and bay leaf and cook, stirring, until the vegetables are translucent, 3 to 5 minutes.
  4. Add the clams, lemon juice, white wine, and water and bring to a low boil.
  5. Reduce the heat, cover the pot, and simmer for 10 or 15 minutes to steam open the clams. Remove the clams from the pot, discarding any that don't open.
  6. Strain the broth into a bowl. Pull the clams out of their shells, chop them, and set them aside separately; discard the shells. Set the broth aside.
  7. Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat.
  8. Add the bacon, onion, garlic, and thyme and cook until the bacon renders its fat and the vegetables are good and soft, 8 to 10 minutes.
  9. Dust the vegetables with flour and stir to coat everything well.
  10. Pour in the clam broth and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).
  11. Add the chopped clams and season with salt and pepper.
  12. Now add the 24 clams in their shells Cover and simmer to open the clams, about 10 minutes. Stir in the parsley and serve hot, in a sourdough bread bowl found in most grocery bakeries.

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Written by: Laura Raymond

Editor, Destination Cuisine

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About the author

Laura Raymond

Laura Raymond is a Serial Entrepreneur, avid recipe developer and Modern Marketing Guru carving my niche in the food and travel industries, mobile marketing and online ordering. Specializing in Engagement Marketing and putting business owners back in control. Destination Cuisine is my passion to bring foodie events, culinary tours, cooking classes and cool restaurants/hotels together in an interactive site. Reach me at (941) 809-2012. Join our CULTure so you can... Eat Well and Live Full.



  1. Parker Macak says:

    This looks scrumptous! Can’t wait to try it.

  2. […] a sourdough bread bowl. We’ve included a creamy version using fresh seafood and ingredients. This clam chowder recipe is such a home run, you will want to make it many […]


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