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A bowl of clam chowder sits on a wooden table beside a slice of bread, a glass of white wine, and a Chamisal Vineyards Chardonnay bottle, with sunlight streaming in.
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Pismo Beach–Inspired Clam Chowder

Recipe Date: October 1, 2026
Yield: 6 Servings
Prep: PT25M 25 minutes | Cook: 45 minutes
Total Time: PT70M 1 Hour 10 Minutes
Difficulty: Easy
Measurements: Imperial (US)

Inspired by the classic clam chowders of California’s Central Coast, this version keeps the comforting character of the dish while adding a fresh, refined touch. Tender clams, Yukon Gold potatoes, leeks, herbs, and a lightly creamy broth make it ideal for cool-weather gatherings. Chamisal Vineyards SLO Coast Estate Chardonnay brings freshness and lift to the pairing, balancing the chowder’s richness while complementing the sweet, briny character of the clams.

Ingredients

  • 3 pounds fresh littleneck or Manila clams, scrubbed well
  • 1 cup dry white wine
  • 4 ounces pancetta or thick-cut bacon, finely diced (optional)
  • 2 tablespoons unsalted butter, plus more if needed
  • 1 large leek, white and light green parts only, halved, rinsed well, and thinly sliced
  • 2 celery stalks, finely diced
  • 2 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 2 cups bottled clam juice or seafood stock, plus more as needed
  • 1½ pounds Yukon Gold potatoes, cut into ½-inch cubes
  • 4 fresh thyme sprigs
  • 1 bay leaf
  • 1 cup heavy cream or half-and-half
  • ½ teaspoon finely grated lemon zest, plus 1–2 teaspoons fresh lemon juice to taste
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons chopped fresh chives or flat-leaf parsley, for finishing
  • Crusty bread, for serving

Preparation

  1. Steam the clams. Place the clams and white wine in a large Dutch oven or heavy pot. Cover and cook over medium-high heat for 5–7 minutes, transferring the clams to a bowl as they open. Discard any clams that remain closed. Strain the cooking liquid through a fine-mesh sieve and reserve it. When cool enough to handle, remove most of the clams from their shells and roughly chop; reserve a few in the shell for serving, if desired.
  2. Build the base. Wipe out the pot. If using pancetta or bacon, cook it over medium heat until lightly crisp, 5–6 minutes. Transfer to a plate, leaving about 1 tablespoon of fat in the pot. Add the butter, leek, and celery and cook until softened, about 6 minutes. Add the garlic and cook for 30 seconds.
  3. Simmer the potatoes. Sprinkle the flour over the vegetables and stir for 1 minute. Gradually stir in the reserved clam cooking liquid and enough clam juice or seafood stock to make about 3 cups of liquid total. Add the potatoes, thyme, and bay leaf. Bring to a gentle simmer and cook until the potatoes are tender, 12–15 minutes.
  4. Finish the chowder. Reduce the heat to low and stir in the cream, chopped clams, and half of the reserved pancetta or bacon, if using. Warm gently for 3–5 minutes; do not allow the chowder to boil. Remove the thyme stems and bay leaf.
  5. Season and serve. Stir in the lemon zest and 1 teaspoon lemon juice. Taste and add more lemon juice, salt, or black pepper as needed. Ladle into warm bowls and finish with chives or parsley, the remaining pancetta or bacon, and reserved clams in the shell. Serve with crusty bread.

WINE PAIRING

Chamisal Vineyards SLO Coast Estate Chardonnay is a natural partner for this cool-weather coastal dish. Its citrus and orchard-fruit character, fresh acidity, subtle texture, and restrained oak provide a lively counterpoint to the chowder’s creamy richness. That freshness also complements the natural sweetness and salinity of the clams, while the wine’s texture echoes the potatoes and cream. A touch of lemon and fresh herbs in the finished chowder helps bring the pairing into even sharper focus.

Recommended Wine Pairings

Califa Estate Chardonnay

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