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San Francisco Clam Chowder (in a Sourdough Bread Bowl)

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A classic San Francisco-style clam chowder with tender potatoes, smoky pancetta, and chopped clams in a creamy broth, served inside crisp sourdough bread bowls. It’s a comforting and iconic seafood meal perfect for lunch or dinner.

Ingredients

  • 1/4 cup butter (plus 1 Tbsp)
  • 1 large onion (diced)
  • 1/2 cup pancetta (cut into bite sized pieces)
  • 2 1/2 Tbsp flour
  • 2 cups milk
  • 1 1/2 cups water (or seafood or vegetable stock)
  • 1 1/2 tsp sea salt
  • 2 medium potatoes (diced, peeled or unpeeled)
  • 2 small cans chopped clams (liquid and clams separated)
  • 1/8 tsp pepper (freshly ground, to taste)
  • 3 sprigs fresh parsley (chopped, plus more for garnish)
  • 6 small sourdough bread boules

Instructions

  1. Heat 1 tablespoon of the butter in a Dutch oven over medium-high heat. Add the diced onion and cook for 5 minutes. Stir in the pancetta and cook for a few more minutes, then remove the onion and pancetta from the pot and set aside.
  2. Add the remaining butter to the pot. Once melted, whisk in the flour and cook for about 4 minutes over medium-high heat.
  3. Gradually whisk in the milk a little at a time, allowing each addition to fully incorporate before adding more to create a smooth sauce.
  4. Stir in the water or stock and the reserved clam liquid. Return the onion and pancetta to the pot, then add the potatoes. Simmer over low heat, stirring often, until the potatoes are tender. Adjust the salt if needed.
  5. Add the chopped clams and parsley, then cook for about 3 minutes until the clams are heated through.
  6. Taste and season with freshly ground pepper and additional salt if desired. Remove from the heat.
  7. Slice the tops off the sourdough bread boules and hollow out the centers to create bread bowls. Warm them in a hot oven for about 5 minutes until the crust is crisp. Ladle the hot chowder into the bread bowls, garnish with parsley, and serve immediately.

Notes

  • Seafood stock adds extra depth of flavor, but water or vegetable stock also works well.
  • Avoid overcooking the clams after adding them to keep them tender.
  • Leftover chowder can be refrigerated in an airtight container for up to 3 days. Store the bread bowls separately.
  • Serve with the reserved bread pieces for dipping.

Nutrition

Find it online: https://yumfamilyrecipes.com/san-francisco-clam-chowder-in-a-sourdough-bread-bowl/