Fisherman'S Wharf Clam Chowder Recipe

Name: Fisherman'S Wharf Clam Chowder Recipe
Ingredients: 1 ½ pounds fresh clams (Manila or quahog clams work best); ½ pound chopped clam meat (reserved from clam cooking or canned for convenience); Optional: ½ pound cooked bacon pieces (adds a smoky layer typical of many chowder versions); 2 medium Yukon Gold potatoes, peeled and diced (about 2 cups); 1 medium yellow onion, finely chopped; 2 stalks celery, diced; 2 cloves garlic, minced; Butter 4 tablespoons; All-purpose flour ¼ cup; Heavy cream 1 cup; Whole milk 1 cup; Clam juice 2 cups (reserved from steaming clams); Chicken broth 2 cups; 1 teaspoon dried thyme; 1 bay leaf; Salt and freshly ground black pepper, to taste; Dash of smoked paprika (optional, for an authentic smoky hint); Fresh chopped parsley, for garnish

gluttonlv.com

There’s something truly comforting about a warm bowl of clam chowder, especially when it’s inspired by the iconic Fisherman’s Wharf in San Francisco. This creamy, hearty soup has become a...

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Ingredients

1 ½ pounds fresh clams (Manila or quahog clams work best)
½ pound chopped clam meat (reserved from clam cooking or canned for convenience)
Optional: ½ pound cooked bacon pieces (adds a smoky layer typical of many chowder versions)
2 medium Yukon Gold potatoes, peeled and diced (about 2 cups)
1 medium yellow onion, finely chopped
2 stalks celery, diced
2 cloves garlic, minced
Butter 4 tablespoons
All-purpose flour ¼ cup
Heavy cream 1 cup
Whole milk 1 cup
Clam juice 2 cups (reserved from steaming clams)
Chicken broth 2 cups
1 teaspoon dried thyme
1 bay leaf
Salt and freshly ground black pepper, to taste
Dash of smoked paprika (optional, for an authentic smoky hint)
Fresh chopped parsley, for garnish