My favorite clam chowder is at Splash Cafe. It is so creamy and delicious. Just clams, potatoes, celery and onions. I'm a purist. Carrots do not belong in clam chowder.
They have a location in San Luis Obispo and in Pismo Beach.
The Pismo Beach location is the original one. It's located at 197 Pomeroy Ave. It gets very busy. When we arrived at 11 am on a weekday, the line was out the door.
You're greeted at the door with a surfer.
Pint of Clam Chowder--$7.50. You can get a 4-pack of frozen chowder for $19.95.
Grilled Sourdough--$2.75.
If you can't get to either location, here's their recipe:
New England Clam Chowder Recipe
3 8 oz bottles of clam juice
1 pound russet potatoes, peeled and diced
3 Tbsp of butter
2 cups onions, chopped
1 ¼ cups celery, chopped w/ leaves
½ cup of parsley, chopped
2 garlic cloves, minced
1 bay leaf
¼ cup flour
6 6 ½ oz cans chopped clams, drained w/ juice reserved
1 ¼ cup heavy cream
Salt, pepper & hot sauce to taste
1 pound russet potatoes, peeled and diced
3 Tbsp of butter
2 cups onions, chopped
1 ¼ cups celery, chopped w/ leaves
½ cup of parsley, chopped
2 garlic cloves, minced
1 bay leaf
¼ cup flour
6 6 ½ oz cans chopped clams, drained w/ juice reserved
1 ¼ cup heavy cream
Salt, pepper & hot sauce to taste
Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat. Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes. Remove from heat.
Melt butter in heavy large pot over medium heat. Add onions, celery, parsley, garlic and bay leaf and sauté until vegetables soften, about 6 minutes. Stir in flour and cook 2 minutes (do not allow flour to brown). Gradually whisk in reserved juices from clams. Add potato mixture, clams,& cream. Simmer chowder 5 minutes to blend flavors, stirring frequently. Season to taste with salt, pepper & hot sauce.
2019 07 25
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