San Francisco Clam Chowder Recipe (without Cream)
This San Francisco clam chowder recipe without cream can taste just as thick and creamy as a higher calorie version. Trust me on this one!
Originally published December 7, 2012
If you’ve ever been lucky enough to visit San Francisco, you probably know about Boudin Bakery at Fisherman’s Wharf and their famous clam chowder in a sourdough bread bowl.
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Their sourdough making expertise is legendary in this wonderful city’s history, however, I don’t want to get into sourdough bread or bread baking, as much as I do, clam chowder.
Before I ruffle any feathers, I know that the East Coast has claim to this dish. However, I do love eating clam chowder in sourdough bread bowls as they serve it at Boudin Bakery, and clearly, so do many others!
What is the Difference Between New England Clam Chowder and San Francisco Clam Chowder?
Truly, the only difference is how it’s served. While New England clam chowder is served in cups or bowls, the San Francisco version is served in boules (of sourdough bread.)
If you head to San Francisco, don’t miss the Napa Valley Wine Train!
I haven’t managed to make the sourdough mini-boules (they’re easy enough to find, at least in LA as Trader Joe’s even has them), but I have come up with my own version of clam chowder with which I am very happy!
Love chowders? You have to try this amazing corn chowder with so many rave reviews!
On an East Coast trip from Maryland to Massachusetts many years ago, I picked up a postcard with a clam chowder recipe on it. It has been in my recipe book ever since because I based this recipe on it. I love making this thick and hearty clam chowder without heavy cream. Of course, no one is going to stop you if you make it even more creamy by adding some!
If you’re lucky enough to have visited Scotland, you may have fallen in love with Cullen Skink,
a smoked haddock chowder.
Boudin Bakery serves New England clam chowder, and this recipe tastes just like a copycat version! I think you’ll be very pleased with the result!
If you omit the pancetta, this is one of a collection of recipes for Lent!
How to Make this San Francisco Clam Chowder Recipe
It’s easy to make this recipe. Instead of fresh clams, I use canned clams. Instead of salt pork, I use pancetta. This recipe makes a rich, thick and creamy New England style chowder without using any cream. Some clam chowder recipes use up to two cups of cream!
You’ll start by prepping the onions and pancetta/salt pork, then make a quick white sauce, then it’s just a matter of adding milk, stock and the potatoes and clams! Season and you’re golden!
Serving it in a normal bowl with crackers is also totally acceptable. However, in my humble opinion, you can’t beat fresh sourdough with chowders of any type!
(If you can’t find pancetta, you can make your own!) I wouldn’t recommend using bacon as the flavor profile isn’t the best for this recipe.
San Francisco Clam Chowder Recipe
recipe adapted from a New England clam chowder recipe serves 6
FULL PRINTABLE RECIPE BELOW
Ingredients
- extra virgin olive oil
- onion
- pancetta
- butter
- flour
- milk
- water or seafood or vegetable stock
- Kosher or sea salt
- potatoes
- clams with clam juice
- freshly ground pepper
- fresh parsley
To serve: 6 small sourdough bread boules
Instructions for the San Francisco Clam Chowder Recipe
Put the olive oil and onion in a large pot over medium high heat and sauté for 5 minutes. Add the pancetta and cook for another few minutes.
Remove from pan and set aside.
Now add the butter to the pot, and when melted, add the flour and mix well. Cook for about 4 minutes over medium high heat to cook the flour, constantly stirring with a wooden spoon. You don’t want the mixture getting brown.
Slowly begin adding the milk, a little at a time. If you add too much milk at first, the white sauce can turn lumpy. Continue to add milk gradually, mixing until it is completely absorbed before adding more, until it has all been added.
(TIP: if you find you have lumps, just use an immersion blender to fix the problem–I won’t tell! 😉)
Next, add the water or stock and liquid from the clams.
Taste for salt, adding more if needed, then add the pancetta and onion into the soup. (I recommend using Diamond Crystal Kosher salt or sea salt.)
Add the following ingredients in this order: first the potatoes and simmer over low heat, stirring often and scraping the bottom to make sure it doesn’t stick. When the potatoes are cooked through, add the clams and parsley and cook for three minutes or so. Taste for salt again, and add some freshly ground black pepper and remove from heat.
To Serve ~
When ready to serve, cut the top off of the sourdough boules, cutting down a bit into the center and remove some of the inside to form a bowl. Heat the bread in a hot oven for about 5 minutes, to make the crust crispy.
Finally, ladle the hot clam chowder into a sourdough bread boule or serving bowl. You can see how creamy and thick this clam chowder is, without using a drop of cream or half and half! (You can add it if you like, though.) The flavor will transport you straight to San Francisco‘s Fisherman’s Wharf!
Of course you can serve it in a regular bowl too. However, I recommend at least having a slice or two of real sourdough bread to eat with it.
If You’re Interested in Making Sourdough Bread Boules
Although I’ve never made my own sourdough starter or bread, I found this comprehensive article by Brad at the Belgian Foodie about how to make the starter. I’m dying to try it. What about you? Have you ever made your own sourdough starter or bread. Homemade clam chowder would taste even better in homemade sourdough boules!
HOW TO MAKE YOUR OWN SOURDOUGH STARTER
And with sourdough, you’ll have discard, so check out these gluten free sourdough discard recipes.
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San Francisco Clam Chowder (in a Sourdough Bread Bowl)
Ingredients
- ¼ cup butter plus 1 Tbsp
- 1 large onion diced
- ½ cup pancetta cut into bite sized pieces
- 2 ½ Tbsp flour
- 2 cups milk
- 1 ½ cups water or seafood or vegetable stock
- 1 ½ tsp sea salt
- 2 medium potatoes diced (peeled or unpeeled)
- 2 small cans chopped clams liquid and clams separated
- ⅛ tsp pepper freshly ground, to taste
- 3 sprigs fresh parsley chopped, and more to garnish
- 6 small sourdough bread boules
Instructions
- Put 1 tablespoonful of the butter into the Dutch oven with the onion over medium high heat, and saute for 5 minutes. Add the pancetta and cook for another few minutes, then remove from pan and set aside.
- Add the rest of the butter to the pot, and when melted, add the flour and mix well.
- Cook for about 4 minutes over medium high heat, then slowly begin adding the milk, a little at a time. If you add too much milk at first, the white sauce can turn lumpy. Continue to add milk gradually, adding a little more each time, mixing until it is completely absorbed before adding more, until it has all been added.
- Next, add the water or stock, and liquid from the clams. Then stir in the pancetta, onion, and potatoes into the soup. Simmer over low heat, stirring often and scraping the bottom to make sure it doesn’t stick. Taste for salt and adjust if needed.
- When the potatoes are ready, add the clams and parsley and cook for 3 minutes or so.
- Taste for salt again, add some freshly ground pepper and remove from heat.
- When ready to serve, cut the top off of the sourdough boules cutting deep into the bread, and remove some of the inside to form a bowl. Heat the bread in a hot oven for about 5 minutes, to make the crust crispy. Ladle hot chowder into the bread bowl. Garnish with parsley if desired and serve immediately.
Notes
- Nutrition information is for the chowder without the bread bowl.
- Add clam juice if you want a deeper clam flavor.
- If you find you have lumps in your white sauce, just use an immersion blender to fix the problem-I won’t tell! ;)
Nutrition
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clam chowder without cream
My family’s recipe (from New England – Boston and New Bedford – has less flour but only uses milk. I like Boudin, but am not a fan of sourdough bread… one of MY weird quirks! Just because from Sicily – loved it! Will follow up with you!
I’m feeling better and better about admitting to you how many different foods I don’t like! haha! This is one I would never have suspected though! I LOVE a good sourdough, especially with chowder! :)
Potatoes are great thickeners for creamy-styled soups without actually using cream. Your recipe sounds really good! Will pin this to my soups board and make it sometime soon.
Agreed! Thanks, Peggy! Let me know how you like it!
I have to try this. I love clam chowder and I have never made. It is about time and this is the perfect recipe.
I hope you do give it a try, Cathy! :)
This looks gorgeous Christina! I love soups and stews in boules. If your travels ever take you to Ireland again, the seafood chowder you can find on the west coast, especially in Clare and Galway, is outstanding! xX
Oh I had the most gorgeous seafood chowder in Dublin last November! I’m sure it’s even better out by the coast! Thanks, Michelle!
What size exactly for the tins of clams and any idea if one had real clams? I really miss clam chowder living in france..
Clams are ridiculously expensive and tiny but I’d love to try it with lardon and definitely some cream or creme fraiche added. I ate clam chowder (Campbell’s) every single lunchtime when I was in grade school…yum
Hi Carole, I just added the size of the tins (6.5 oz). I would LOVE to try this with fresh clams, but have yet to do so. I’m sure you wouldn’t need that many clams for a pot of chowder. Let me know if you try it. :)
That pancetta! What a brilliant addition! Every aspect of this recipe screams delicious comfort food. Love it!
Another way to use that pancetta! :) Thanks, Valentina!
I ate this before. yummy!
Christina I looooove this!! When I’m at Boudin Bakery, I always get chili in a bread bowl. I can eat practically the whole bowl (with some butter on the side). Need to try with clam chowder next!
I’ve never even thought to have the chili! :)