Clam chowder

Clam chowder is one of the most nostalgic dishes in my culinary repertoire. While it’s typically associated with New England, in my childhood, it was synonymous with the California Central Coast. Growing up in the Central Valley, our closest access to the beach was San Luis Obispo County. Every summer, families from the Fresno area would flock to the beaches of Morro Bay, San Simeon, and most famously, Pismo Beach to escape the scorching heat of the valley and have some coastal fun.

The star eatery of Pismo Beach has to be Splash Café, renowned for its unforgettable clam chowder served in a bread bowl. As a kid, I wasn’t a fan of seafood, but this hearty, creamy chowder—served in a bread bowl (how fun is that for a kid?)—was an even bigger treat than the famous salt water taffy from nearby Morro Bay.

Each summer, my family would visit the SLO County coast. We’d camp out, barbecue on the beach, and explore our favorite spots along the coastline, like visiting the elephant seals in San Simeon, marveling at zebras roaming the fields of Hearst Castle, and strolling along the dunes and boardwalks of the area.

Splash Café’s clam chowder is an iconic staple in the food memories of many Californians. That said, this recipe is inspired by one of my favorite chefs, April Bloomfield. It’s not an exact replica but it’s definitely a delicious reinterpretation. If you’re ever near Pismo Beach, I wholeheartedly recommend trying the original.

Zebras grazing the fields between Hearst Castle and the Pacific Ocean

What is clam chowder?

Clam chowder is a creamy, hearty soup that’s a staple of coastal American cuisine, particularly in New England. It is a dish made with tender clams that are paired with creamy potatoes, onions, and celery, all simmered in a rich broth made with milk or cream. It’s a warming dish, often garnished with crispy bacon or fresh parsley, and traditionally served with crusty bread for dipping or in a hollowed-out bread bowl to soak up the flavorful broth.

There are several distinct styles of clam chowder, with New England and Manhattan being the most famous. New England clam chowder is rich and creamy, while Manhattan chowder sets itself apart thanks to its tomato-based broth, along with vegetables like carrots, celery, and green peppers, offering a lighter, tangier taste. Other regional variations include Rhode Island’s clear-broth version and a creamy tomato style found in some areas.

The origins of clam chowder

Clam chowder has its origins in New England, influenced by French, British, and Native American cuisines. It emerged as a practical dish that made use of the region’s abundant seafood. The word “chowder” is likely to have come from the French word chaudière, a type of cauldron used by fishermen to prepare stews on board their ships.

Over time, regional variations developed, with New England’s creamy version becoming the most iconic. Clam chowder remains a beloved comfort food, reflecting the resourcefulness of early settlers and carrying the flavors of the sea and history.

My clam chowder served in a pa de pagès bowl

My clam chowder recipe

Clam chowder is typically thickened with a bit of flour to create a soup that has the texture of a very thin béchamel sauce. The difference with this recipe, as chef April Bloomfield suggests, is that the starch in the potatoes is more than enough to make a rich, velvety chowder by blending them with the other liquid ingredients. The result is similar to a sort of seafood vichyssoise, which always leaves my friends begging for more.

Though my recipe is inspired by chef Bloomfield’s, I take a few creative liberties. For example, I prefer to boil the potatoes in vegetable broth or fish stock, and once they’re nearly done, I add most of the clams so they can open up. After removing all the solids from the broth, I reserve them. Then, I blend the potatoes, broth, and heavy cream before adding the mixture to the other sautéed ingredients. In my opinion, this technique helps prevent the dairy from splitting, especially for those of us who aren’t as skilled in the kitchen as chef Bloomfield.

While I love serving clam chowder in a bread bowl when possible, it’s just as delicious in a regular bowl with some saltine crackers (which are surprisingly hard to find in Europe) or some lovely toasted bread.

Ready to give it a go yourself? Keep reading for the full list of ingredients and step-by-step instructions.