Last week Randy and I took a private train car from Los Angeles to Oakland, and then spent a couple of days in San Francisco. We did a little shopping … you know, the tourist thing. And then spent several hours walking the wharf. We had dinner in a waterfront restaurant and it was there that I had the best clam chowder ever. Recipes were printed on the menu, so I’m borrowing it to make on my own and to share with you.


  • 1/2 lb bacon
  • 1/2 lb onions, diced
  • 1/2 lb celery, diced
  • 1 cup butter
  • 4 lbs potatoes, peeled and diced
  • 32 oz clam juice
  • 2 lbs chopped clams
  • 1 qt heavy cream
  • 1/4 of a bunch of fresh thyme, chopped
  • 1 tbsp worcestershire sauce
  • salt & pepper to taste


  1. In a large stock pot, render the bacon until brown and crispy. Set aside on paper towels to drain. Pour out the bacon grease, reserving 2 tbsp. Add onions and celery to the stockpot; cook until onions are translucent. Add the butter; fold in the potatoes, clam juice, clams, cream, thyme and worcestershire sauce. Bring to a boil; reduce heat and simmer for two hours. Season with salt & pepper to taste. Crumble bacon and add to the chowder. Serve hot with a chilled salad and toasted sour dough bread.

Note: this can be refrigerated for up to one week or frozen for three months.