Scott's Clam Chowder

Al Smith


In 1976, the first Scott's Seafood Grill and Bar opened at the corner of Scott and Lombard in San Francisco, hence the name. The tiny 40 seat restaurant was an immediate success, becoming one of the top ten restaurants in the United States in volume per seat in just a few months. The next six years saw the opening of Scott's in Embarcadero Center in downtown San Francisco, Palo Alto, Jack London Square in Oakland, San Jose and later Walnut Creek and Costa Mesa.

Scott's in Sacramento came into existence in 1991 when Alan Irvine, John Cook and their families combined their experience and resources, realizing their dreams of opening a restaurant and bought the name Scott's for the Sacramento Area. Scott's Seafood Grill and Bar has become Sacramento's Favorite Seafood Restaurant (Sacramento Magazine Reader's Poll) and continues its growth with Scott's Seafood On The River, opened in early 2008.

pinch tips: Basic Knife Skills




10 Min


15 Min


1 1/4 lb
red potatoes
3 qt
3qt. clam juice
1 qt
1 qt. fish stock
12 oz
12 oz
6 oz
6oz. pale ale, sierra nevada
1 lb
celery, diced
8 oz
onion, diced
1 tsp
garlic, chopped
1/4 tsp
thyme, dried
2 tsp
worcestershire sauce
1 tsp
1 Tbsp
clam base
26 oz
to taste
salt and pepper
1 c
heavy cream to taste

Directions Step-By-Step

1 ΒΌ lbs red potatoes
Dice and cook in a separate container and set aside, to be added last to the soup (do not over-cook).
In a large soup pot bring to a boil:
3qt. Clam Juice
1 qt. Fish Stock
6oz. Pale Ale, Sierra Nevada
1 lb Celery, diced
8oz Onion, diced
1 tsp Garlic, chopped
Boil vegetables in beer until done, and then add them to the stock.
12oz Butter
12oz Flour
While stock is coming to a boil make roux by thoroughly mixing melted butter with flour and lightly cook roux, 1 to 2 minutes; incorporate with hot stock, stir in well, strain if needed.
Now add these ingredients to stock:

dash Dried Thyme
2 tsp Worcestershire
1 tsp Tabasco
to taste Salt / Pepper
1 tbl. Clam base
26oz. Clams
Season to taste, cook for 15 minutes (low simmer) stirring often ; add potatoes.

**add Heavy Cream or Milk to desired taste and consistency.

About this Recipe

Course/Dish: Chowders