Cliff House Clam Chowder is a classic taste of the California coast that brings rich, creamy comfort to any table. This iconic recipe blends fresh clams with tender potatoes and smoky bacon for a hearty bowl that’s perfect year-round. Whether you’re craving a cozy meal or want to impress guests with a timeless dish, this chowder never disappoints.
We love how this recipe balances savory flavors with a smooth, velvety texture that’s both satisfying and easy to make at home. It’s a fantastic way to enjoy a seafood favorite without needing to visit San Francisco’s famous Cliff House restaurant. Let’s dive into creating this delicious clam chowder that’s sure to become a staple in our kitchens.
Ingredients
To craft the authentic Cliff House Clam Chowder, we need to gather fresh and quality ingredients that capture the rich, creamy, and smoky essence of this classic California coastal dish. Below, we break down the essential components into categories for clarity.
Seafood Ingredients
- Fresh clams (preferably Manila or littleneck) – 2 dozen, scrubbed and rinsed
- Clam juice – 2 cups (reserve from clams or use bottled)
- Smoked bacon – 6 slices, diced crisp for smoky depth
Vegetables and Aromatics
- Yellow onion – 1 large, finely chopped
- Celery stalks – 3, diced
- Garlic cloves – 3, minced
- Russet potatoes – 3 medium, peeled and diced into 1/2-inch cubes
- Carrots – 1 medium, finely diced (optional for subtle sweetness)
Dairy and Broth
- Heavy cream – 1 1/2 cups for that signature creamy texture
- Whole milk – 1 cup, to balance richness
- Unsalted butter – 4 tablespoons, for sautéing and flavor
- Chicken broth – 3 cups, preferably low sodium to control saltiness
Seasonings and Herbs
- Fresh thyme – 2 teaspoons finely chopped (or 1 teaspoon dried)
- Bay leaf – 1, to infuse subtle earthy notes
- Fresh parsley – 2 tablespoons chopped, added at the end for brightness
- Salt and freshly ground black pepper – to taste
| Ingredient Category | Key Ingredients | Quantity |
|---|---|---|
| Seafood Ingredients | Fresh clams, Clam juice, Smoked bacon | 2 dozen, 2 cups, 6 slices |
| Vegetables & Aromatics | Yellow onion, Celery, Garlic, Russet potatoes, Carrots | 1 large, 3 stalks, 3 cloves, 3 medium, 1 medium |
| Dairy & Broth | Heavy cream, Whole milk, Unsalted butter, Chicken broth | 1 1/2 cups, 1 cup, 4 tbsp, 3 cups |
| Seasonings & Herbs | Thyme, Bay leaf, Parsley, Salt, Black pepper | 2 tsp, 1 leaf, 2 tbsp, to taste |
These carefully selected ingredients ensure that our Cliff House Clam Chowder delivers on every level—from the first creamy spoonful to the smoky finish. Let’s move forward with confidence as we prepare this sumptuous chowder together.
Equipment Needed
To perfectly recreate the Cliff House Clam Chowder, having the right equipment ensures smooth preparation and authentic flavors. Below is a list of essential tools that we rely on to achieve the chowder’s rich and creamy texture.
| Equipment | Purpose |
|---|---|
| Large heavy-bottomed pot | For even heat distribution and simmering chowder |
| Chef’s knife | To finely chop vegetables like onions, celery, and garlic |
| Cutting board | Provides a clean surface for prepping ingredients |
| Wooden spoon | Ideal for stirring the chowder without scratching the pot |
| Measuring cups and spoons | For accurate measurement of liquids and seasonings |
| Ladle | Helps serve the chowder efficiently and cleanly |
| Strainer or fine sieve | To clean and drain fresh clams or clam juice |
| Potato peeler | For peeling russet potatoes smoothly |
| Mixing bowls | To hold prepped ingredients and clam meat |
Using the right equipment helps us achieve the distinct creamy consistency and well-blended flavors that define the cherished Cliff House Clam Chowder experience. These tools are common in most home kitchens and guarantee that we can replicate the restaurant-quality dish with ease.
Prep Work
Before we start cooking our Cliff House Clam Chowder, thorough preparation is essential. Taking time to clean and prep ingredients ensures the chowder develops its authentic rich and creamy flavor.
Cleaning and Preparing Clams
First, we focus on the clams. Rinsing and purging clams removes any grit and sand that could spoil the chowder’s texture. Here’s what we do:
- Place live clams in a large bowl filled with cold water.
- Add 2 tablespoons of salt to mimic seawater and encourage the clams to expel sand.
- Let clams soak for 20 to 30 minutes in the refrigerator.
- Rinse clams under cold running water to remove any remaining debris.
- Inspect clams and discard any with cracked shells or that remain open after tapping gently.
This step guarantees fresh, clean clams that enhance the chowder’s seafood essence.
Chopping Vegetables
Next, we prepare the vegetables that provide depth and aroma to our chowder:
| Vegetable | Preparation |
|---|---|
| Yellow Onion | Peel and finely dice into small pieces |
| Celery Stalks | Wash and finely chop |
| Garlic Cloves | Peel and mince |
| Russet Potatoes | Peel and cut into ½-inch cubes |
We aim for uniform chopping to ensure even cooking and consistent texture. The diced onion and celery will soften to a translucent base while the potato cubes will tenderize perfectly in the chowder.
Preparing Broth and Stock
To build our chowder’s creamy and savory foundation, we prepare the broth and clam stock carefully:
- Combine clam juice with homemade or low-sodium chicken broth for balanced flavor.
- Heat broth gently on medium before adding to the pot.
- Strain any solids through a fine mesh strainer to keep the chowder smooth.
- Measure out whole milk and heavy cream separately to be stirred in later for that luscious richness.
By preparing the broth and stock separately beforehand, we control the chowder’s consistency and depth perfectly.
Together these prep steps create the foundation for the rich, smoky, and creamy Cliff House Clam Chowder we will craft.
Cooking Instructions
Let’s bring our Cliff House Clam Chowder together step-by-step to capture its rich, smoky, and creamy flavors. Follow along carefully to recreate this classic coastal favorite in our kitchen.
Making the Base
- Render the smoked bacon: Place the chopped smoked bacon in a large heavy-bottomed pot over medium heat. Cook, stirring occasionally, until the bacon is crisp and the fat is fully rendered, about 6-8 minutes.
- Sauté the aromatics: Add the finely diced yellow onion, celery, and minced garlic to the bacon fat. Stir and cook gently for 5 minutes until the vegetables turn translucent and fragrant.
- Add potatoes: Stir in the peeled and diced russet potatoes, coating them well in the bacon and vegetable mixture. This step helps the potatoes soak up the savory base flavors.
- Season the base: Sprinkle in salt and freshly ground black pepper to taste. Seasoning early helps deepen the chowder’s flavor profile.
Cooking the Clams and Vegetables
- Add clam juice and broth: Pour in the measured clam juice and chicken broth combination to cover the potatoes and vegetables by about 1 inch.
- Simmer until potatoes soften: Increase the heat and bring the liquid to a boil. Then reduce to a gentle simmer. Cook uncovered, stirring occasionally, until potatoes are fork-tender, about 12-15 minutes.
- Incorporate fresh clams: Add the rinsed and purged clams into the pot. Cover with a lid to allow the clams to steam and open—this usually takes 5 to 7 minutes.
- Remove unopened clams: Once steamed, carefully remove any clams that haven’t opened, discarding those.
- Extract clam meat: Use a slotted spoon to transfer clam meat to a bowl. Chop large clam pieces roughly and set aside.
- Strain clam broth: Pour the remaining chowder liquid through a fine mesh strainer into another pot or bowl to remove grit and clam shells, then return the liquid to the pot.
Adding Dairy and Final Ingredients
- Return strained broth: Pour the clam-infused broth back into the original pot on low heat.
- Add cream and milk: Stir in the heavy cream and whole milk gradually, blending slowly to keep the chowder silky smooth without curdling.
- Fold in clams and bacon: Gently stir back in the chopped clam meat and cooked bacon pieces for a balanced smoky and briny taste.
- Adjust seasoning: Taste the chowder and adjust salt and black pepper if needed. We want that perfect harmony of creamy, savory, and smoky notes.
Simmering to Perfection
- Final simmer: Let the chowder warm gently on low heat for 8-10 minutes, stirring occasionally to prevent sticking.
- Develop flavors: This slow simmer allows the Cliff House Clam Chowder to thicken slightly and meld all flavors beautifully.
- Finish with herbs: Just before serving, sprinkle fresh chopped parsley or chives on top to add a bright herbal contrast.
| Step | Purpose | Time | Key Tips |
|---|---|---|---|
| Render bacon | Extract smoky fat base | 6-8 minutes | Use diced smoked bacon for rich flavor |
| Sauté aromatics | Sweeten and soften vegetables | 5 minutes | Stir often to avoid burning |
| Simmer potatoes | Cook potatoes through | 12-15 minutes | Check for fork tender |
| Steam clams | Cook clams until open | 5-7 minutes | Discard unopened clams |
| Strain broth | Remove grit and shells | 3-5 minutes | Use fine mesh strainer |
| Add dairy | Creamy texture and richness | Immediately | Stir gently to prevent curdling |
| Final simmer | Thicken and meld flavors | 8-10 minutes | Keep heat low to avoid boiling cream |
Together with our carefully prepared ingredients and this methodical process, we achieve a truly authentic Cliff House Clam Chowder that bursts with the coastal essence and a velvety smooth richness we love.
Serving Suggestions
To fully enjoy our Cliff House Clam Chowder Recipe, we recommend serving it with complementary sides and garnishes that enhance its rich, creamy, and smoky flavors.
Ideal Accompaniments
- Crusty Bread or Sourdough Boule
Serve the chowder with thick slices of crusty bread or a warm sourdough boule. The tangy sourdough perfectly balances the chowder’s richness and offers a satisfying texture contrast.
- Oyster Crackers or Homemade Croutons
Add a crunchy texture by sprinkling oyster crackers or toasted homemade croutons on top. Their crispness brings delightful variation to each bite.
- Fresh Herb Garnish
Garnish with finely chopped fresh parsley or chives. Their bright flavor refreshes the palate and enhances the visual appeal.
Beverage Pairings
Pair our Cliff House Clam Chowder with beverages that complement its savory profile:
| Beverage Type | Recommended Options | Flavor Match |
|---|---|---|
| White Wine | Sauvignon Blanc, Chardonnay | Crisp acidity cuts richness |
| Beer | Pilsner, Belgian Wheat Ale | Light maltiness blends well |
| Non-Alcoholic Drinks | Sparkling water with lemon, Iced tea | Refreshing and light |
Presentation Tips
- Serve in a warm bowl to keep the chowder hot longer.
- Drizzle a little melted butter or a splash of extra heavy cream on top for added richness.
- Place the garnish last right before serving to maintain freshness and color vibrancy.
By pairing our Cliff House Clam Chowder with these thoughtfully selected sides and drinks, we create a satisfying and memorable seafood meal that captures the essence of the California coast.
Storage and Make-Ahead Tips
To fully enjoy the Cliff House Clam Chowder later or efficiently prepare it in advance, follow these essential storage and make-ahead tips.
Storing Leftover Clam Chowder
- Allow the chowder to cool to room temperature within 2 hours of cooking to prevent bacterial growth.
- Transfer to an airtight container to lock in freshness and prevent flavor loss.
- Refrigerate for up to 3 days to maintain optimal taste and texture.
- For longer storage, freeze the chowder in a freezer-safe container or heavy-duty freezer bag. Use within 2 months for the best quality.
| Storage Method | Container Type | Storage Duration | Notes |
|---|---|---|---|
| Refrigeration | Airtight container | Up to 3 days | Reheat gently, avoid boiling |
| Freezing | Freezer-safe container | Up to 2 months | Thaw overnight in the fridge |
Reheating Clam Chowder
- Reheat more gently than the initial cooking to preserve the creamy texture and avoid curdling.
- Warm on the stove over low to medium heat, stirring frequently.
- Add a splash of milk or cream if the chowder seems too thick after refrigerating or freezing.
- Avoid microwaving on high heat to prevent uneven warming.
Make-Ahead Preparation Tips
- Prepare the base broth and sautéed bacon, onions, and celery up to 2 days in advance. Store these components separately in the refrigerator.
- Peel and dice potatoes ahead, keeping them submerged in water in the fridge to prevent browning. Drain and dry well before adding to the chowder.
- Clams should be cleaned and purged on the day of cooking to ensure freshness and optimal flavor.
By following these storage best practices and make-ahead tips, we can conveniently enjoy the rich, smoky, and creamy flavors of our Cliff House Clam Chowder anytime with minimal effort.
Conclusion
Making Cliff House Clam Chowder at home brings a taste of the California coast right to our kitchens. With fresh ingredients and a few simple steps, we can enjoy a rich and creamy chowder that rivals the original. It’s a comforting dish perfect for gatherings or a cozy night in.
By mastering this recipe, we not only savor a classic but also gain the flexibility to customize flavors and pairings. Whether served with crusty bread or a crisp white wine, this chowder promises a satisfying and memorable meal every time.
Frequently Asked Questions
What are the key ingredients in Cliff House Clam Chowder?
The key ingredients include fresh clams, clam juice, smoked bacon, yellow onion, celery, garlic, russet potatoes, heavy cream, whole milk, and seasonings like salt and pepper. These combine to create a rich, creamy, and smoky flavor.
What equipment do I need to make this chowder at home?
Essential equipment includes a large heavy-bottomed pot, chef’s knife, cutting board, wooden spoon, measuring cups and spoons, ladle, strainer, potato peeler, and mixing bowls for smooth and efficient preparation.
How do I clean and prepare the clams for the chowder?
Rinse clams under cold water and purge them in salted water for about 20 minutes to remove sand and grit. Scrub shells if needed. This ensures a fresh seafood flavor without any grit.
Can I make the chowder in advance?
Yes, you can prepare the base and sautéed ingredients ahead of time, but clean and add the clams fresh on the day of cooking to maintain quality and flavor.
How should I store leftovers of the clam chowder?
Cool the chowder to room temperature, then store in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat gently to preserve creaminess.
What is the best way to reheat leftover clam chowder?
Reheat slowly on the stove over low heat, stirring occasionally. Add a little milk or cream if the chowder thickens too much to restore its creamy texture.
What sides and drinks pair well with Cliff House Clam Chowder?
Serve with crusty bread or sourdough boule, oyster crackers or homemade croutons, and garnish with fresh herbs. Pair with white wines like Sauvignon Blanc or Chardonnay, light beers, or sparkling water with lemon.
Is this recipe suitable for beginners?
Yes, the recipe is straightforward with detailed steps and common kitchen tools, making it easy for beginners to recreate the authentic flavors of Cliff House Clam Chowder at home.