Staying at home doesn’t mean having to sacrifice classic dishes that are synonymous with San Francisco. Well, not anymore, at least. Clam chowder? Check. Crab cakes? Check. Executive chef Misael Reyes brings us the recipes for both from the kitchen of Bistro Boudin (160 Jefferson St., 415.351.5561, bistroboudin.com). You can’t get more San Francisco than that.
(Makes 6 servings)
4 slices bacon, diced (optional)
2 Tbsp. unsalted butter
2 ribs celery, diced
1 onion, diced
½ tsp. dried thyme
3 Tbsp. all-purpose flour
1 cup milk
1 cup clam juice or fish stock
2 (6.5-oz.) cans chopped clams, drain and reserve juice
1 bay leaf
2 russet potatoes, peeled and diced
1 cup half-and-half
Kosher salt and freshly ground black pepper, to taste
2 Tbsp. chopped fresh parsley leaves
1. Heat a large stockpot over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, set aside.
2. Melt butter in the stockpot. Add celery and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme until fragrant, about 1 minute.
3. Whisk in flour until lightly browned, about 1 minute.
4. Gradually whisk in milk, clam juice or fish stock, clam juice from clams and bay leaf, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
5. Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes.
6. Stir in half-and-half and clams until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half-and-half as needed until desired consistency is reached.
7. Serve immediately, garnished with bacon and parsley, if desired.
Bistro Boudin Dungeness Crab Cake
(Makes 8 cakes)
1 Tbsp. dry mustard
2 Tbsp. Dijon mustard
1 Tbsp. Worcestershire sauce
1 Tbsp. Tabasco sauce
2 whole eggs
1 ¼ cups mayonnaise
¼ cup minced chives
3 oz. Panko bread crumbs
2 lbs. Dungeness crab meat, excess liquid removed
1. Pick through the crab meat to remove any errant pieces of shell.
2. Place crab meat in a kitchen towel and wring out any excess liquid. Removing this liquid will yield a more cohesive cake.
3. Combine mustards, Worcestershire sauce, Tabasco and eggs in a bowl and whisk together.
4. Add Panko and whisk lightly.
5. Gently fold in crab meat trying to retain the structure of the larger pieces of crab for textural contrast.
6. Using your hands, form into 4 oz. cakes.
7. Sear cakes in a pan over medium heat.
Bistro Boudin executive chef Misael Reyes
Photography by: All courtesy of Bistro Boudin