The Old Clam House, located at 299 Bayshore Blvd. in Bayview, is a true San Francisco landmark. It has been serving diners longer than most of us have been alive and remains the city’s oldest continuously operating restaurant in its original spot.
History and atmosphere
Founded decades ago, the restaurant changed hands in 2010. The new owners promised to keep the historic ambience intact while updating the menu. Inside, three seating areas await: a main dining room, a bar with regular tables, and a charming side atrium. An older gentleman greeted us in Italian, adding a personal touch that reflects the venue’s nautical heritage.
Menu highlights
Every table receives a shot glass of salty hot clam broth, a comforting start on a cool evening. We began with garlic cheese toast, a modest substitute for the once‑famous cheesy chorizo bread that is no longer offered.
The clam chowder earned high marks—smoky bacon, creamy texture, and abundant clams made it one of the best we’ve tasted. Fried calamari with marinara and serrano peppers was perfectly crisp and tender, a standout appetizer.
For the main courses, the cioppino (priced at $40) delivered a generous mix of clams, mussels, prawns, calamari and white fish. The local petrale sole piccata impressed with bright lemon flavor, buttery sauce and divine mashed potatoes. A ribeye steak, reasonably priced, was beefy, tender and juicy, accompanied by the same well‑seasoned potatoes and vegetables.
Drinks and desserts
The bar offers old‑school cocktails, wine and beer. While we didn’t sample the dessert menu due to a full stomach, the selection appears robust.
Considerations
Vegetarian options are limited to a few salads and two pasta dishes, reflecting the restaurant’s focus on seafood and meat‑centric fare. Nonetheless, the establishment stays true to its historic identity, aiming to serve the community for another 165 years.
Overall, The Old Clam House provides a solid dining experience that honors San Francisco’s maritime past while delivering satisfying dishes for families and traditional diners alike.
Original reporting: Mission Local — read the source article.
