"Welcome to our very important guide to San Francisco's most beloved drinkable seafood dish-and we're not talking about cioppino. Clam chowder, in all its thick, creamy glory, is everywhere in this city, from West Coast-ified versions with shell-on clams to, of course, the legendary hollowed-out bread bowls. You can find the good stuff at old-school seafood institutions, Happy Hour destinations, and trendy markets that offer it up in 32-ounce servings."
"Purists, look away-the chowder at Hog Island isn't your classic New England. The soup isn't thickened with flour, there's as much bacon as there is seafood, and the clams come with the shells still on (don't worry, there are still big hunks of potato). Ignore the traditionalists, because this is a day-making soup, especially when enjoyed from the ocean-facing patio."
Clam chowder in San Francisco appears across a wide range of eateries, from old-school seafood joints and happy-hour bars to trendy markets serving large portions. Variations include traditional thick, creamy New England chowder with buttery clams and soft potatoes, as well as West Coast takes with shell-on clams and bacon. Some preparations omit flour as a thickener and emphasize smoky, bacon-forward flavors. Notable examples include a Fillmore spot with rich New England-style chowder, Hog Island's bacon-heavy ocean-patio chowder, and Marina and Castro venues offering clam-and-bacon-forward bowls and silky Boston-style chowder.
Read at The Infatuation
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