We’ve always been fans of the iconic Cliff House Clam Chowder, a creamy San Francisco classic that captures the essence of the Pacific coast. Originating from the historic Cliff House restaurant, this hearty soup blends fresh clams with rich flavors that warm you from the inside out.
In our kitchen, we’re sharing this timeless recipe to bring a taste of the Golden Gate to your table. It’s simple yet satisfying, perfect for family gatherings or chilly nights.
Ingredients
In crafting our signature Cliff House Clam Chowder—a creamy, coastal delight—we begin by assembling the key ingredients that capture the essence of San Francisco’s fresh seafood and hearty flavors. We’ve organized this list by the order of use in the recipe, with specific measurements and prep notes for precision and ease.
- Fresh clams: 2 pounds, scrubbed and steamed to yield about 1.5 cups of clam meat, ensuring a briny, oceanic burst that forms the heart of our chowder.
- Onions: 1 medium, finely diced (about 1 cup), as we start by sautéing for a sweet, aromatic base.
- Celery: 2 stalks, chopped (about 1 cup), added alongside onions for added crunch and subtle earthiness.
- Bacon: 4 ounces, diced, which we render for its smoky flavor and rich fat to enhance the broth.
- Potatoes: 3 medium Yukon Gold, peeled and cubed (about 3 cups), incorporated next for their creamy texture when simmered.
- All-purpose flour: ¼ cup, used to create a roux for thickening, providing that signature velvety consistency.
- Butter: 4 tablespoons, melted to mix with flour, amplifying the chowder’s indulgent richness.
- Whole milk: 4 cups, poured in gradually to achieve a smooth, creamy body without curdling.
- Heavy cream: 1 cup, stirred in at the end for extra luxuriousness and a silky finish.
- Fresh thyme: 1 tablespoon, leaves stripped, added for a hint of herbal depth that complements the seafood.
- Bay leaves: 2 whole, removed after cooking to infuse subtle warmth.
- Salt and black pepper: To taste (start with 1 teaspoon salt and ½ teaspoon pepper), adjusted based on clam brininess for balanced seasoning.
Tools and Equipment
Now that we’ve gathered our fresh clams, onions, and other key ingredients for our Cliff House Clam Chowder, we turn to the essential tools that make preparation seamless and efficient. These items ensure precise chopping, even cooking, and a smooth blending of flavors, helping us craft a creamy, comforting soup that captures the essence of San Francisco’s coastal heritage.
To get started, here’s a list of the must-have tools, organized by the stages of preparation:
- Large Stockpot or Dutch Oven: We recommend a 6- to 8-quart size for simmering the chowder. This heavy-bottomed pot provides even heat distribution, preventing scorching and allowing the clams and vegetables to meld into a rich, flavorful base.
- Chef’s Knife and Cutting Board: A sharp 8-inch chef’s knife paired with a sturdy wooden or plastic cutting board is crucial for dicing onions, celery, and potatoes quickly and safely, minimizing prep time while maintaining ingredient freshness.
- Measuring Cups and Spoons: Accurate measurements are key to our recipe’s balance, so use a set of standard measuring cups (for liquids like milk and cream) and spoons (for seasonings like thyme and bay leaves) to avoid over- or under-seasoning.
- Wooden Spoon or Silicone Spatula: Ideal for stirring the mixture without scratching the pot, this tool helps us incorporate flour and butter smoothly, ensuring a velvety texture in every spoonful of chowder.
- Colander or Fine-Mesh Strainer: Essential for draining and rinsing the fresh clams, this tool removes any grit, guaranteeing a clean, pure seafood flavor that shines through in the final dish.
- Ladle and Soup Bowls: A sturdy ladle makes serving easy, while heat-resistant bowls allow us to present the hot chowder at its best, highlighting its creamy consistency and aromatic steam.
With these tools in hand, we’re fully equipped to transition smoothly into the cooking process, where precision and care will elevate our Cliff House Clam Chowder to a restaurant-quality delight.
Instructions
Now that we have gathered our fresh ingredients and essential tools, we guide you through crafting the iconic Cliff House Clam Chowder with simple steps that deliver its creamy texture and rich coastal flavors.
Prep Work
Before we begin cooking, let’s prepare our ingredients to ensure everything integrates smoothly for a flavorful chowder.
- Clean the clams: Start by rinsing 2 pounds of fresh clams under cold water to remove any grit. Soak them in a bowl of salted water for 20 minutes then drain using a colander to purge sand.
- Chop the vegetables: Dice 1 large onion and 2 stalks of celery into 1/4-inch pieces using a chef’s knife and cutting board for even cooking.
- Prepare the potatoes: Peel and cube 4 medium potatoes into 1/2-inch pieces so they cook uniformly and add a hearty bite.
- Slice the bacon: Cut 4 slices of bacon into small strips to render fat effectively and infuse the base with smoky depth.
- Measure dry ingredients: In a small bowl, combine 1/4 cup of all-purpose flour with 1 teaspoon of fresh thyme leaves and set aside for quick access during cooking.
Cooking
With prep complete, we move to the stovetop where we’ll build layers of flavor in our large stockpot for that signature Cliff House Clam Chowder taste.
- Render the bacon: Heat the stockpot over medium heat and add the bacon strips. Cook for 5 minutes until crispy and golden, stirring with a wooden spoon to release aromatic fats that form the soup’s savory foundation.
- Sauté the vegetables: Add the diced onion and celery to the pot with the bacon. Cook for 3-4 minutes until softened and translucent, allowing their sweet and earthy notes to mingle and create a fragrant base.
- Make the roux: Stir in 2 tablespoons of butter until melted then sprinkle the flour-thyme mixture over the vegetables. Cook for 2 minutes, stirring constantly to form a smooth paste that thickens the chowder’s creamy body.
- Add liquids and simmer: Pour in 4 cups of whole milk and 1 cup of heavy cream followed by the cubed potatoes and 2 bay leaves. Bring to a gentle boil then reduce heat and simmer for 15 minutes until potatoes are tender, infusing the mixture with a velvety richness and subtle herbal undertones.
- Incorporate the clams: Add the cleaned clams to the pot and cover. Steam for 5-7 minutes until the shells open, releasing their briny essence that evokes the Pacific coast’s fresh flavors—discard any unopened shells for safety.
- Season and finish: Remove bay leaves and season with salt and pepper to taste, ensuring the chowder achieves a balanced, comforting warmth that highlights its creamy, seafood-forward profile.
Serving
Once cooking is done, we’ll plate this Cliff House Clam Chowder to showcase its inviting aroma and texture, making it perfect for family meals.
- Ladle into bowls: Use a ladle to portion the hot chowder into warmed soup bowls, allowing the steam to rise and entice with its creamy, clam-filled goodness.
- Garnish creatively: Top each serving with a sprinkle of fresh thyme or chopped parsley for a pop of color and added freshness that enhances the dish’s visual appeal and herbal notes.
- Pair thoughtfully: Serve alongside crusty bread or oyster crackers to complement the chowder’s rich consistency, creating a satisfying meal that captures San Francisco’s coastal heritage in every spoonful.
Make-Ahead Instructions
To make our Cliff House Clam Chowder even more convenient for busy schedules, we recommend preparing certain components in advance while preserving its creamy texture and fresh seafood flavors. This approach allows you to enjoy the comforting essence of San Francisco’s coastal heritage without last-minute rush.
Preparing Components Ahead
We suggest focusing on the foundational elements of the chowder, which can be prepped up to 2 days in advance:
- Chop vegetables: Dice the onions, celery, and potatoes as outlined in our ingredients section. Store them in an airtight container in the refrigerator to maintain their crispness and vibrant flavors.
- Render bacon: Cook the bacon until crispy, then let it cool and store in a sealed bag in the fridge. This step infuses the chowder with its smoky depth without needing to do it on the day of serving.
- Make the roux base: Combine the butter and flour to create the roux, cooking it until golden. Once cooled, transfer to a container and refrigerate. This ensures a smooth, velvety consistency when you’re ready to assemble the full recipe.
- Clean and steam clams: If using fresh clams, clean and steam them ahead. Remove the meat from the shells, then store in a covered bowl with a bit of the cooking liquid to keep them moist. Discard any that don’t open for safety.
Storage Guidelines
Proper storage is key to retaining the dish’s rich, savory profile. We advise the following based on our testing:
| Component | Storage Method | Duration | Notes |
|---|---|---|---|
| Chopped vegetables | Airtight container in refrigerator | Up to 2 days | Prevents oxidation and flavor loss |
| Rendered bacon | Sealed bag in refrigerator | Up to 3 days | Retains crispiness; avoid moisture |
| Roux base | Airtight container in refrigerator | Up to 2 days | Keeps it from spoiling; stir before use |
| Steamed clam meat | Covered bowl in refrigerator with cooking liquid | Up to 1 day | Preserves freshness; do not freeze |
Reheating and Finishing
When you’re ready to serve, we guide you through seamless reheating to recapture the chowder’s hearty warmth and oceanic aroma:
- Reheat the base: In a large stockpot, warm the roux and sautéed vegetables over medium heat for 5 minutes until fragrant, then add the liquids like milk and cream gradually to avoid curdling.
- Incorporate prepped ingredients: Stir in the chopped potatoes, rendered bacon, and clam meat, simmering for 10-15 minutes to blend flavors without overcooking the clams.
- Adjust seasonings: Taste and add fresh thyme, bay leaves, and seasonings as needed to enhance the creamy, briny notes.
- Final touches: Avoid boiling once clams are added to prevent toughness, and let the chowder rest for 5 minutes off the heat for optimal flavor infusion.
By following these steps, we ensure your Cliff House Clam Chowder remains deliciously fresh and ready to impress at any gathering.
Conclusion
We’ve cherished guiding you through this Cliff House Clam Chowder adventure.
It’s more than a recipe—it’s a way to savor coastal vibes right at home.
Try it soon and make it your own we’ll bet it’ll become a go-to favorite.
Frequently Asked Questions
What is Cliff House Clam Chowder?
Cliff House Clam Chowder is a creamy, iconic soup from San Francisco’s historic Cliff House restaurant, capturing the essence of the Pacific coast with fresh clams and rich flavors. It’s a comforting dish perfect for family gatherings or chilly nights, blending ingredients like clams, potatoes, and herbs for a hearty meal.
What ingredients are needed for Cliff House Clam Chowder?
Key ingredients include fresh clams, onions, celery, bacon, potatoes, flour, butter, milk, heavy cream, thyme, bay leaves, and seasonings. They’re selected for their role in creating a rich, creamy texture and authentic taste, organized by use to simplify preparation.
What tools and equipment are required to make this chowder?
You’ll need a large stockpot or Dutch oven for even cooking, a chef’s knife and cutting board for chopping, measuring cups and spoons for accuracy, a wooden spoon for stirring, a colander for cleaning clams, and a ladle for serving. These essentials ensure a smooth, efficient process.
How do I prepare Cliff House Clam Chowder step by step?
Start by cleaning clams and chopping veggies. Render bacon, sauté onions and celery, make a roux with flour and butter, add milk and cream, then incorporate potatoes and clams. Simmer until tender, season to taste, and serve hot. The process takes about 45-60 minutes for a delicious result.
Can I make Cliff House Clam Chowder ahead of time?
Yes, prepare components like chopped veggies, rendered bacon, roux, and cleaned clams up to two days in advance. Store them in airtight containers in the fridge to maintain freshness. This makes it convenient for busy schedules while preserving the chowder’s rich flavors.
How should I store and reheat the chowder?
Store cooled chowder in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. To reheat, warm the base on the stove over low heat, add prepped ingredients, stir in clams last, adjust seasonings, and let it simmer briefly for the best taste.