In honor of Bing Crosby’s original Clam Bake and golf tournament we are making clam chowder.
This yummy chowder can be made in a crock pot or stove top. Best of all, it is simple and delicious (for a family meal or to have at a gathering). This soup works really well for any type of get together. We love to serve chowder with toppings like crumbled bacon and fresh chopped parsley…don’t forget a basket of sourdough bread.
I am often asked, ‘what is a good quality San Francisco bread?’. One of my favorites is Boudin San Francisco Sourdough. I love the fun shapes. Since the early ‘California Gold Rush’ days (the year was 1849) this iconic bakery has been building a loyal following.
The Boudin Bakery at San Francisco Fisherman’s Wharf holds fabulous bakery tours and is a regular stop when we are in the city. As a matter of fact, I subscribe to the bread of the month club and have fresh bread shipped right to my door.
What are your tips and tricks for making a delicious chowder? Do you have memories from Crosby’s Original Clam Bake in Pebble Beach?
If so, I would love to hear from you. Feel free to contact me at firstname.lastname@example.org. Join our Huckleberry Hill Family at the ‘subscribe’ link by entering your e-mail, so that you do not miss out on a recipe or event. Huckleberry Hugs from Pebble Beach, Maxine (AKA “Molly”)
-SIMPLE & DELICIOUS CLAM CHOWDER-
- 3 pieces thick cut bacon, diced
- 3 cans clams, (6.5 ounce, DO NOT DRAIN)
- 1 yellow onion, chopped
- 4 medium to large yukon potatoes, peeled and diced
- 2 stalks celery, diced
- Optional: One cup of corn (frozen, fresh or canned)
- 1 TBS pre minced garlic
- 2 cups water
- 1 teaspoon sea-salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried thyme
- This is added for the final step:
- 2 cups half and half
- 2 teaspoons cornstarch
- If making on a weekday this step can be done the evening before and remain in the fridge overnight- then just toss into crock pot before leaving in the morning with remaining ingredients. In a fry pan cook bacon until lightly crisp. (Do not over cook as it will add a burned flavor to the chowder.) Remove the bacon and add the cut up Yukon potatoes and sliced onions to the bacon fat, cook the onions and potatoes in this bacon grease until brown. This step adds a complex flavor and texture to the chowder.
- In slow cooker (crock pot) combine browned bacon, browned onion, browned potatoes. Then add clams WITH JUICE DO NOT DRAIN, celery, garlic, water, sea-salt, black ground pepper and thyme. Stir well.
- Cook in the crock-pot on low for 6- 7 hours.
- Final Step (30 minutes) Before Meal Time:
- In a bowl add the half and half with cornstarch and whisk with a fork. Add this half and half mixture to the slow cooker and stir well. Add corn (optional). Cook on high for 30 minutes. Lower to medium low to keep warm.
Enjoy with fresh baked San Francisco Sourdough.
For a help yourself soup station have a crock pot of chowder, bowl of bacon pieces, fresh parsley and black pepper in a grinder. Provide a big basket of sourdough bread and place bowls and spoons out for a buffet. Delicious!
Want a DECEDANT AND CREAMY BASE? HERE IS AN ‘INSIDER TIP’:
Need to thicken the chowder up a bit? Add two tablespoons instant mashed potatoes before serving. This long held secret is used by many ‘award winning chowder’ cooks!