Chowder at SFO Fisherman’s Wharf


Clam chowder in a sourdough bread bowl is a must try at Fisherman’s Wharf. After a lot of walking around and the cool breeze at Pier 39, the heartwarming soup was just so perfect. The Boudin Bakery makes the best sourdough bread I have ever tasted! This bakery has been operating since 1849 and even has a museum for tourists. For bakers who understand the bread making process, the mother dough starter they are using has been nurtured for over 150 years! That’s a bit of history in every fresh batch of bread. Amazing !!!




About Pam

Teacher, cook, foodie, wanderlust
This entry was posted in California, Food, travel and tagged , , , . Bookmark the permalink.

8 Responses to Chowder at SFO Fisherman’s Wharf

  1. Hi Pam, I have a recipe for sourdough biscuits that are to die for. My start is over a hundred years old and even has a “pedigree” (a written of history of its travels). I would be happy to share the recipe with you if you’re interested. I’ve never seen it duplicated. Bonnie

    • Pam says:

      Hello Bonnie. Yes please do share the recipe. That would be fantastic! Wow your starter is over a hundred years old! That is incredible 🙂

      • I found this recipe in a little booklet in a welcome package which we received when we moved into Wichita Falls, TX over 40 years ago. I haven’t seen it duplicated. I’m starting with the premise that you know how to work with sourdough. If not, I can give you some instructions.
        First of all you need 2 cups of warm bubbly sourdough. So you need to have set your start out of the fridge at least 6 hours ahead of time. Replenish if need be.
        2 cups flour
        1 Tablespoon baking powder
        1 Tablespoon sugar
        1/2 teaspoon salt
        1/2 cold butter (for best results, no substitute)
        Combine the dry ingredients. Cut the cold butter into small pieces into the dry ingredients, then crumble it in with your fingers. You don’t want to mix it in too finely. A few butter chunks make it more flakey.
        Pour the 2 cups of sourdough over the dry ingredients. Stir with a wooden spoon to mix it. Then pour it out onto a floured board and knead it a few times to mix in all the sourdough. If it’s too dry, add a little more sourdough. You want you dough to be moist, but not sticky. Use a light hand. Form it into a ball, then roll it out until it’s 1/2 to 3/4 inch thick. The thicker the bigger, of course. Cut out with a round biscuit cutter or glass. Put on a greased cookie sheet. Cover with a cloth. Let it raise for about an hour. Bake at 425 degrees for 12 minutes.
        I really hope you enjoy these. If you have any questions, feel free to e-mail me. My family loves these so much that they convinced to make a DVD demonstrating how to do them and also homemade bread, cinnamon rolls and pie. They thought the whole world would buy it! That was about 5 years ago and still have at least 500 hundred of them! I just didn’t know how to do the marketing. The website that I sell the DVD on is
        If you have any advice on how I can sell this DVD I would appreciate it.
        Thank you, Bonnie, mom of 7, grandmother of 23, soon to be 25
        Twin Falls, ID

      • Pam says:

        Thank you for the recipe Bonnie! It is wonderful! Regards to the grand children 😉

  2. Patricia says:

    This is great! I’m heading to SF next week, looking up places to eat 🙂

  3. Yum. Just made me hungry. Have you been to the Italian French Baking Co to see their yeast and those super hot ovens. Such a treat. They also have the city’s best chocolate macaroons.

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