Hog Island Oyster Company – San Francisco, CA
Score: 8.1/10

On a recent work trip to San Francisco, there was one thing I absolutely had to try—the world-famous San Francisco Clam Chowder. Staying in the heart of Chinatown, I decided to walk down to the iconic San Francisco Ferry Building, hoping to find that classic clam chowder served up in a sourdough bread bowl. What I found instead was something a bit different... and honestly, a bit more decadent: Hog Island Oyster Company.

Now, Hog Island isn't just your run-of-the-mill seafood joint. Their whole ethos centers around responsible seafood practices, supporting marine ecosystems, and working with culinary partners who care about sustainability. From their oysters raised in Tomales and Humboldt Bays to the curated menu, it’s clear that oceans mean more than just food here—they’re a way of life.

I grabbed a seat outside, overlooking the ferry and the bay, soaking in the San Francisco vibe. I ordered a Hog Island IPA and their house Clam Chowder, which the menu described as:

> Hog Island Clam Chowder – Penn Cove, WA – With Manila clams, aromatic vegetables, bacon, potatoes, and cream.



The presentation? Next level. This wasn’t your typical chowder. It came loaded with fresh clams still in the shell, floating in a rich, creamy broth.

Now, if you follow my reviews, you know I lost my sense of taste and smell back in 2021. So, my reviews are always based on texture, subtle flavor cues, and the overall experience. And this chowder did not disappoint.

The clams were incredibly fresh, tender, and thankfully, not chewy. The potatoes were cut in organically sized chunks—soft, firm, and filling. The cream sauce was hearty and rich, balanced out with bacon that added a savory depth to the base. The vegetables were tender and harmonized beautifully with the rest of the bowl. From a texture perspective, the dish was on point.

Taste-wise—yes, I can still detect salt and sweet—the chowder carried subtle ocean-savory flavors with a hint of sweetness from the cream and clams. It was warming and satisfying.

That said, I did miss the traditional sourdough bread bowl. When I asked, the server explained they chose to focus on showcasing the clams themselves. And while I respect that, I still longed for that warm, tart, chewy texture of classic San Francisco sourdough. Also—and seafood purists may disagree with me here—having to dig the clam shells out of the soup felt like a chore. It distracted from what could have been a more seamless experience. For $23, I expected a bit less work and a bit more of that local sourdough love.

Still, the location, atmosphere, and fresh seafood made it an experience worth remembering. The Ferry Building is full of history, and Hog Island’s commitment to sustainability and quality shines through.

So, even though it wasn’t the classic chowder bread bowl I had envisioned, I’m still giving Hog Island Oyster Company a solid 8.1 out of 10. And honestly, it would’ve been a high 8 had I been served that sourdough I was craving.

If you’re ever in San Francisco, swing by the Ferry Building, grab a Hog Island IPA, and dive into a bowl of their fresh Clam Chowder. It’s a delicious, oceanside experience you won’t forget.

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Hog Island Oyster Co.

Ferry Building, #11, San Francisco, CA 94111

https://hogislandoysters.com/

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