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Californian Clam Chowder from United States

Californian Clam Chowder

Hailing from the United States, Californian Clam Chowder is a much-loved seafood soup. ยท United States

โ˜… 4.2
Last updated Aug 13, 2026 · Reviewed by the WhatWhereVacay editorial team

Hailing from the United States, Californian Clam Chowder is a much-loved seafood soup.

About Californian Clam Chowder

Hailing from the United States, Californian Clam Chowder is a much-loved seafood soup. The dish is built around onions, potatoes, clams and bread.

๐Ÿ›๏ธ History & Culture

Californian clam chowder, most famously associated with San Francisco, is a tomato-based variation of the classic New England clam chowder, which is cream-based. Its origins are debated, but it likely emerged in the late 19th or early 20th century as a distinct West Coast style, possibly influenced by Portuguese and Italian immigrant cooks who adapted the Eastern recipe with local ingredients. Unlike the thick, milky New England version, the Californian style is lighter and brothier, often featuring a clear tomato base, and it is traditionally served in a sourdough bread bowlโ€”a practice that became iconic in San Francisco.

Regional variations across the state include additions like bacon, celery, or herbs, but the core of onions, potatoes, clams, and tomatoes remains constant. Culturally, the dish symbolizes Californiaโ€™s coastal identity and its embrace of fresh seafood, while also reflecting the stateโ€™s history as a melting pot of culinary traditions. It is a staple at seaside restaurants and festivals, particularly along the central and northern coast, and is celebrated as a comforting, casual meal that ties diners to the Pacificโ€™s bounty.

๐Ÿณ How to make Californian Clam Chowder

AI-assisted, not kitchen-tested

Californian Clam Chowder

A clear-broth cousin to the creamier New England version, Californian clam chowder lets briny clams, sweet onions and tender potatoes shine, finished with a splash of white wine and served with crusty bread.

Prep
15 min
Cook
30 min
Total
45 min
Serves
4
Difficulty
Easy

Recipe ingredients

  • 900 g (2 lb) fresh littleneck or Manila clams, scrubbed; discard any open ones that don't close when tapped
  • 200 g (7 oz) bacon, diced, or pancetta
  • 1 large yellow onion, finely diced
  • 2 stalks celery, finely diced
  • 2 cloves garlic, minced
  • 500 g (1.1 lb) Yukon Gold potatoes, cut into 1 cm (ยฝ in) cubes
  • 125 ml (ยฝ cup) dry white wine, such as Sauvignon Blanc
  • 500 ml (2 cups) clam juice, from bottled, plus the strained cooking liquor from the clams
  • 1 piece bay leaf
  • 2 sprigs fresh thyme
  • 2 g (ยฝ tsp) salt, plus more to taste
  • 0.5 g (ยผ tsp) freshly ground black pepper
  • 15 g (2 Tbsp) unsalted butter
  • 30 g (ยผ cup) fresh flat-leaf parsley, chopped
  • 1 loaf crusty sourdough bread, sliced, for serving

Steps

  1. 1 Place the scrubbed clams in a large pot with the white wine and 250 ml (1 cup) of water. Cover and steam over high heat for 5โ€“7 minutes, shaking the pot once, until the clams just open. Discard any that stay closed. Lift the clams out, reserving the liquid, and pull the meat from the shells, chopping any large pieces. Strain the reserved cooking liquid through a fine sieve lined with cheesecloth.
  2. 2 In a heavy soup pot, cook the diced bacon over medium heat for 5โ€“6 minutes until the fat renders and the bacon is lightly crisp. Add the onion and celery and cook 6โ€“8 minutes until softened and translucent, then add the garlic and cook 30 seconds until fragrant.
  3. 3 Add the potatoes, the strained clam cooking liquid, the bottled clam juice, the bay leaf and the thyme. Season lightly with salt and pepper. Bring to a simmer and cook 12โ€“15 minutes, until the potatoes are just tender when pierced with a knife.
  4. 4 Stir in the chopped clam meat and the butter and simmer gently for 2 minutes to heat through. Do not boil vigorously once the clams are added or they will turn rubbery. Taste and adjust salt and pepper.
  5. 5 Remove the bay leaf and thyme stems. Ladle the chowder into warm bowls, scatter the parsley over the top, and serve immediately with thick slices of sourdough bread for dunking.
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Ingredients
Steps

Californian Clam Chowder โ€” frequently asked questions

What is Californian Clam Chowder?

Hailing from the United States, Californian Clam Chowder is a much-loved seafood soup. The dish is built around onions, potatoes, clams and bread.

What is Californian Clam Chowder made of?

Californian Clam Chowder is made with onions, potatoes, clams and bread.

Where does Californian Clam Chowder come from?

Californian Clam Chowder comes from United States. Californian clam chowder, most famously associated with San Francisco, is a tomato-based variation of the classic New England clam chowder, which is cream-based.

Where can I eat Californian Clam Chowder?

Locals crack a sourdough boule's lid by the foggy Pacific coast and dip the torn, tangy bread into that creamy clam-laden broth at a picnic table.

How do you make Californian Clam Chowder?

Making Californian Clam Chowder at home takes about 15 minutes of prep and 30 minutes of cooking. The recipe on this page serves 4 and is rated easy. Full ingredient list and step-by-step method are in the recipe section above.

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