Cook Time:
1 hr
Prep Time:
20 mins
Servings:
6
Chef notes
This recipe reminds me of a family vacation to Fisherman's Wharf when we were kids. It's a quintessential San Francisco dish that is rich, creamy and warming. And the best part is being able to eat the bowl!
Swap option: Any white flaky fish or even canned clams will make a great chowder.
Technique tip: Boil the potatoes separately so you have perfectly cooked potatoes and add them in at the end, so you won't risk burning the chowder trying to get them tender.
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