Recipe by The Rock & Roll BBQ Chef
After a recent trip to San Francisco I decided to make a few adjustments to my recipe and post it. I get a lot of requests for this recipe. I use it on my catering menu as well. This recipe uses canned clams, I use fresh when making it for myself but this is much easier and faster.
- 226.79 g bacon
- 88.74 ml butter
- 236.59 ml onion, finely chopped (1 large)
- 236.59 ml celery, finely chopped (4 ribs)
- 4 garlic cloves, minced
- 118.32 ml all-purpose flour
- 3 (552.81 g) can minced clams, and the juice
- 907.18 g red potatoes, peeled and chopped
- 226.79 g bottled clam juice
- 709.77 ml half-and-half
- 4.92 ml celery salt
- 2.46 ml black pepper
- 2.46 ml thyme
- 2.46 ml cayenne
Directions See How It's Made
- Fry bacon. When it's done put it on some paper towels to drain. Pour the dripping into a large stock pot.
- Add butter to the stock pot and heat over medium until butter is melted.
- Add the onions, celery, and garlic to the pot. Cook on medium-high heat until the vegetables are translucent and soft.
- Slowly add flour while continually stirring. You are making a roux. DON'T JUST DUMP THE FLOUR IN! It is very important to slowly whisk/stir in the flour. Once all of the flour has been added continue to cook and stir for 5 minutes.
- Add chopped clams and their juices, diced potatoes, clam juice, spices, and the half and half. Bring to a boil. When it boils immediately reduce to a simmer for 15 to 20 minutes. Stir often. You can add some whole clams at this point too.
- Check the potatoes. When they are done -- SOUP'S ON!
- Garnish and serve. Bread bowls are the best for this soup but regular bowls work fine. Cheese or fresh herbs make a great garnish. Fresh cracked pepper and hot sauce are a popular and tasty topper too.