Crabs, clams, and anchovies, oh yes! Fifteen can’t miss dishes and restaurants that take advantage of the Bay Area’s pristine local catch.

By Kate Krader for Bloomberg
Photographs by Cayce Clifford/Bloomberg

For a city with such outstanding seafood credentials, it’s ironic that one of San Francisco’s best-known foods is a sourdough bread bowl filled with gloppy clam chowder. The dish—a symbol of handy ingenuity for tourists, an object for contempt for locals—has been a Bay Area mainstay since it gained traction around Fisherman’s Wharf in the early 1990s.

Of all the strong food options at the Ferry Building, long-time Bay Area resident Melissa Perello says to join the throngs of tourists and locals at Hog Island Oyster Bar for its clam chowder. Click to read full article.