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Friday, March 5, 2010

RECIPE: Traditional Clam Chowder (Fisherman's Wharf, San Francisco)

Fisherman's Wharf is certainly the most "touristy" neighborhood of the city. With the streets lined with souvenir shops and small eateries, there is ALWAYS a sense of busy-ness in the area... even at 9am on a rainy Wednesday.

Some of the bigger attractions include the Sea Lions at Pier 39, the Fisherman's Grotto with incredible crabs legs, and the Ferries over to Alcatraz. Be sure to carve out some time to enjoy the street musicians and Pier 39 shopping.

Right in the heart of Fisherman's Wharf is the Boudin Bakery. This bakery is world famous for its sour dough bread and rolls. During my visit, I enjoyed a bowl of hot clam chowder in a sourdough bread bowl. Enjoy the basic chowder recipe below.


3 lbs. fresh clams, chopped (you can also use (4) canned clams)
1/2 lb. bacon, diced
1 lg. onion, diced
6 lg. potatoes, washed, pared and cubed
3 c. water
3 tsp. salt
1 tsp. pepper
4 c. half and half cream or milk
3 to 4 tbsp. cornstarch

- Saute bacon and onion until golden brown; drain.
- Put into crock pot with clams.
- Add all remaining ingredients, except milk.
- Cook on HIGH 3 to 4 hours, until potatoes are tender.
- During the last hour of cooking, combine 1 or 2 cups of milk with the cornstarch. Add to crock pot with remaining milk and stir well.

** Serve in warm bread bowl (or w/ rolls) with fresh parsley to garnish

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