Unlocking the History of This Delicious Dish and Finding the Best Clam Chowder in San Francisco
- Clam chowder’s exact origins are unclear, but European seafood traditions helped shape this beloved dish.
- Thanks to its signature sourdough bowl, San Francisco clam chowder is an iconic part of the city’s dining scene.
- Make a delicious pot yourself, or experience the chowder’s historic flavors with the award-winning version offered at Pier Market.
Clam chowder. It’s the undisputed comfort food king of the City by the Bay. Whether you are really, really hungry or just need a quick pick-me-up, this delicious creamy fish feast will leave you feeling warm inside. But did you ever wonder how this classic made its way to the West Coast?
Here, we’ll dive into this soup’s humble beginnings and learn how clam chowder became a fixture along San Francisco’s famed Fisherman’s Wharf. We’ll also see how this specialty satisfies hungry diners to this day in popular spots like Pier 39’s Pier Market Seafood Restaurant.
Who Claims Clam Chowder?
While it may be intrinsically linked to San Francisco, clam chowder’s origins are anything but clear-cut. In fact, bringing up the origins of clam chowder often leads to animated discussions, where people defend “their” version as the original.
From Europe to America
Many believe that this popular dish hails from Portugal, and others are convinced that the Bretons from France brought it to our northeastern shores. Another group of chowder enthusiasts thinks that the origins of what is now the best clam chowder in San Francisco trace back to southwestern England.
Heading West
Regardless of where clam chowder originated, it does seem most likely that European immigrants brought the basic idea of seafood chowders to the East Coast of America. From there, clam chowder made its way toward San Francisco and its eventual home on Fisherman’s Wharf by way of migrants heading west for gold.
Here, fishermen would use the offal from their catches along with other available ingredients for a warm, hearty, healthy meal. From the mid-1800s forward, this chowder’s main ingredients formed a basic framework for the clam chowder we enjoy in the Bay Area today.
Clam Chowder: San Francisco’s Unique Twist
Tasting San Francisco chowder is a must for any visitor to the city, where fresh seafood is a point of pride. Its delightful creaminess has made it a staple dish of this vibrant city, which is why it can be found in many eateries.
This delicacy stands out because, over time, chowder in the Bay Area evolved from a simple, thick soup into a sensation. In this prized iteration, the best clam chowder in San Francisco (sometimes called “Fisherman’s Wharf” style) is as much about how it’s served as it is about the flavors. That’s where sourdough comes in.
The Ingenious Addition of Another SF Staple
Whether you’re taking a seat in one of Pier 39’s seafood restaurants or savoring a quick bite on an outdoor bench, if you’re experiencing clam chowder in its purest San Francisco form, then it’s probably in a sourdough bowl.
Boudin Bakery
Founded in 1849, Boudin Bakery and tangy, crispy sourdough bread are as intrinsically linked as San Francisco and the best clam chowder in the world. Pairing the two was a natural fit, although it’s hard to say when Boudin was inspired to do so. In any event, they pioneered the combination, and the rest, as they say, is history.
Boudin sourdough bread bowls continue to be the top option for pairing. They are rich in that signature sour, unique flavor that melds perfectly with the rich creaminess of clam chowder. It’s no surprise that Boudin sourdough bread bowls are offered at many of the restaurants serving fresh house-made clam chowder around the Fisherman’s Wharf area.
Why Does It Work?
In modern times, this one-of-a-kind edible soup container has become inseparable from the concept of the absolute best clam chowder in San Francisco. That’s because nothing beats a bowl of savory, piping hot clam chowder presented in a tasty bowl of bread to create an incredibly delicious meal.
The crusty bread complements the salty taste of the chowder, while the carbs in the bread perfectly balance the proteins of this fishy dish. Thanks to these two elements, there are a lot of nutrients AND great flavors in this well-rounded dish.
As a bonus, sourdough is firm enough not to get completely soggy and mushy before the soup is finished. And when you think of it, Fisherman’s Wharf-style San Francisco clam chowder is environmentally friendly, too. You eat the bowl instead of throwing it away or washing it!
Clam Chowder: There Can’t Be a Best When They’re All the Same, Right?
San Francisco chowder aficionados know: If you want to start a heated debate, ask a New Yorker whether or not the New England version of clam chowder is the original and best recipe! While there are many versions and varieties (some with bacon, some with tomatoes, some are clear, some are creamy), each region defends its recipe as the “correct” version and, of course, the best.
So Many Styles
While San Francisco clam chowder features special additions like the bread bowl, the soup’s base is the same everywhere, with some subtle differences.
- If you order clam chowder in New England, you will get a creamy, thick broth.
- The dish served in Rhode Island has a clearer broth because it doesn’t include milk or cream.
- Manhattan clam chowder also skips the dairy but features tomatoes in its broth.
In San Francisco, Fisherman’s Wharf-style clam chowder is a version of the original New England recipe. Sometimes, bacon is added in SF or elsewhere, but the real connectors between all of the versions are typically clams, clam juice, onions, and potatoes.
How to Make the Perfect Clam Chowder at Home
Naturally, we are quite partial and believe the San Francisco version to be the BEST clam chowder. Luckily, you don’t need to be a top chef to make the perfect clam chowder brimming with rich, delicious flavors.
Top Tips
Just follow a few tips to make this San Francisco treat right in your own home.
- Use clean, whole baby clams (with juice).
- Choose fresh, tender russet potatoes for a creamier consistency.
- Make a roux to thicken the chowder.
- Add cream at the end to give it that extra-rich flavor.
If you prefer a thinner version, simply add some milk instead of cream. For the thicker, creamier variety, simmer the chowder for a little while longer. Adding salt pork or bacon lends an extra dimension to what is already a fulfilling taste experience. Bacon brings warmth and extra savoriness to the dish, and it’s often included in the best clam chowder versions in San Francisco.
Tantalizing Twists
For a less traditional, but interesting, twist, some recipes include cheese. At the point that you’re adding the clams and potatoes, stir in some grated cheese until it is melted. Or, for a spicy, Southwestern twist on clam chowder, roasted poblano peppers (or local chiles) can be mixed in, along with fire-roasted tomatoes.
Skip the Stove and Savor Our Award-Winning Clam Chowder
Did you know there’s a spot in the heart of Pier 39 on San Francisco’s Fisherman’s Wharf that serves the BEST clam chowder in town? It’s true! You’ll find an award-winning rendition of this historic dish right at Pier Market Seafood Restaurant.
Whether you’re a local joining us for a special date night, part of a family group exploring Fisherman’s Wharf, or you simply can’t imagine a trip to San Francisco without sampling one of its most authentic flavors, our clam chowder can’t be beat!
Join us for lunch or dinner, and savor this specialty as a starter, a main course, or paired with a salad. One bite and we’re sure you’ll agree; no matter how historic this dish is, the best clam chowder is found right here, today, at San Francisco’s Pier Market. Reserve a table online, or come join our waitlist!