Key Takeaways:
- Clam chowder’s origin stretches back to 16th-century Europe.
- While many variations exist, the most beloved include the tomato-based Manhattan and creamy New England chowder.
- Eagle Cafe is the perfect PIER 39 spot to get a taste of clam chowder history and experience San Francisco’s spin on this favorite dish.
There’s something comforting about a bowl of soup, especially on a chilly day. If you’re visiting San Francisco’s historic Fisherman’s Wharf and PIER 39, clam chowder is a sure way to warm your heart and tummy in any kind of weather.
But have you ever wondered about the history of clam chowder? How has it changed over the centuries, and where can you go to enjoy the best modern take on this classic soup? Here’s what you need to know, and the best way to enjoy it on PIER 39.
What Is Clam Chowder?
Clam Chowder is any soup made with broth and clams, and it’s most often thick. The term is thought to come from the Latin calderia or French chaudiere, both meaning “cooking pot,” though some scholars trace it to the English word jowter, meaning “fish peddler.”
It’s clear the ingredients have evolved when you look at the history of clam chowder, but today’s most common versions include clams, clam juice, cream, roux (a mixture of butter and flour), potatoes, and a variety of other additions.
Types of Clams Used in Chowder
The clams would have likely been fresh-caught when clam chowder first appeared. Canned clams are more common today for convenience.
Either way, the clams used are typically the slow-growing variety that comes in a range of sizes, most often littlenecks, cherrystones, or quahogs. Quahogs tend to be the most common as they’re pretty meaty, though cherrystones are popular too.
Clam Chowder’s Origin Story
So, when did this dish first appear on the dining scene? Although a modern favorite at PIER 39, the history of clam chowder dates back hundreds of years.
The first mentions of chowder trace back to the 16th and 17th centuries in northwestern France and southwestern England, with recipes appearing in published works by the mid-1700s.
Original recipes had a thin broth and used whatever seafood was on hand, not just clams. One popular account traces the dish to shipwrecked French soldiers in coastal Maine, who combined seafood and pork into a creamy stew and liked what they tasted.
The Move West
Clam chowder in the New England style gained popularity in the northeastern U.S. It appeared on the menu of Boston’s historic Ye Olde Union Oyster House in 1836, then made its way west thanks to New Englanders heading to California for the gold rush.
The Bay Area’s abundance of fresh clams and other seafood made dishes like clam chowder an instant favorite. Over 175 years later, It’s still a San Francisco staple found on menus across the city.
Varieties of Clam Chowder
No look at clam chowder’s history would be complete without exploring its many variations. The two best-known styles are white New England and tomato-based Manhattan chowder.
New England Clam Chowder
A popular brunch choice on PIER 39, clam chowder in the New England style is thick and creamy, typically made with clams, onions, pork, potatoes, and cream. It usually doesn’t contain many other vegetables, and the cream gives the soup its signature white color.
Manhattan Style
Manhattan clam chowder gets its reddish color from tomato paste and fresh tomatoes. It’s typically thinner and includes more vegetables, such as carrots and celery.
Other regional variations include recipes from New Jersey, Rhode Island, Hatteras/North Carolina, and Mexico. There’s even a spicy Minorcan version from Florida. Clam chowder’s origin may be centuries old, but the dish has taken on a life of its own in kitchens far and wide.
What’s Special About San Francisco’s Clam Chowder?
Rich and warming, clam chowder is a natural fit for cold-weather comfort food, so it’s no surprise that the dish is popular in a city known for brisk weather year-round. But even on warm days, you’ll find PIER 39 diners enjoying a bowl at their favorite spot.
Clams and other mollusks also come with some health perks. They’re rich in vitamin B12, iron, and zinc, but it’s the flavor that keeps clam chowder at the top of San Francisco menus.
SF’s Sourdough Spin
The city’s sourdough helps set the dish apart, too. San Francisco’s sourdough is often considered among the best in the world, and pairing it with clam chowder proved a natural match once gold miners started doing just that.
To this day, Bay Area restaurants almost always serve the soup with a side of sourdough, or, more iconically, in a bread bowl. It’s as fun to look at as it is to eat, and the combination makes for a comforting bowl that’s hard to beat.
Where To Get Great PIER 39 Clam Chowder
Now that we’ve tempted your taste buds with this exploration of the history of clam chowder, it’s time to sit down to a bowl of your own. What better way to enjoy it than with views of the bay where some of its ingredients were harvested?
You’ll find clam chowder at several spots on PIER 39, including Pier Market Seafood Restaurant, Fog Harbor, and Crab House. But for a combination of hearty goodness and history, there’s no better option than Eagle Cafe, which has been serving San Francisco classic dishes since 1928.
Pop In for Breakfast or Lunch
Eagle Cafe first opened its doors nearly a century ago, making it as much a part of local lore as the history of clam chowder itself. Our menu serves up breakfast and lunch specialties seven days a week in a casual, family-friendly setting.
Come enjoy a bowl of fresh clam chowder in a San Francisco sourdough bread bowl as you look out over the pier, whether inside or on our outdoor patio seating when the weather’s nice. Join us today!