Beautiful King Salmon was delivered at Scoma’s Pier!
Do you know … Scoma’s is the only restaurant in San Francisco that owns our own fishing boat and fish receiving station. The freshest fish is brought to us directly from our boat and with the help of our fisherfolk partners. Our executive chef Efren and his team are always carefully picking the best salmon, which is then carefully prepared and served directly to your plate. Click here to watch our Pier-to-Plate in action!
You can make reservation with Scoma’s on Yelp now!
We’re excited to announce that Scoma’s is now accepting reservations on Yelp and our website.
Now when you make reservations at Scoma’s you’ll enjoy a faster, simplified reservation experience and receive confirmations via text and email.
Also, when you come in on busy nights and need to be added to the waitlist, you’ll now receive a text when your table is ready.
If you have an existing booking with us, don’t fret – all existing reservations have been transferred and will be honored.
Looking forward to seeing you soon!
BOOK YOUR RESERVATION NOW!
Happy International Clam Chowder Day!
Scoma’s started more than 50 years ago as a small coffee shop on the Wharf in San Francisco when Al and Joe Scoma had a vision when they spotted the six-stool local spot. They bought the shop and started providing local fishermen with hearty breakfasts before heading out on the water. When they started coming back in for a bite after a long day in the afternoons and evenings though- the Scoma brothers added some new dishes on the menu. And what is better after a cold day on the Bay than a hot cup of delicious chowder? And hence, Scoma’s was born. We hope you enjoy this recipe for our famous Clam Chowder!
Scoma’s Chowder Recipe
.5 lbs. frozen chopped sea clams
32 oz canned sea clams, strain and reserve juice
¼ cup yellow onion, medium dice
½ cup leeks (white only), medium dice
2 cups celery, medium dice
1qt clam Juice
1/8 tsp thyme, Dried
4 cups Russet potatoes, peeled & 3/8 inch cubed
2 cup half & half (depending on desired thickness)
2 cup rice oil
2-½ cup flour
1. Kill the flame. Slowly whisk the flour into the oil, until there are no lumps; usually about 5 minutes.
1. Place Frozen Clams and the juice only from canned clams in a blender and puree.
2. Transfer to a heavy stock pot and over medium/low heat add the clam juice, the celery, leeks, and the thyme, and cook for 1 to 1-½ hours.
3. Slowly whisk in all the roux in small batches to avoid lumps, bring back to a boil and then turn the pot OFF.
4. Add the potatoes, mix; (Takes about 5 minutes)
5. Add strained canned clams and mix them in as well.
6. Simmer until potatoes just begin to soften.
7. Add Half & Half and bring to a simmer.
8. Season with Kosher Salt and Black Pepper to taste.
Congratulations to Mrs. Cheryl Scoma!
Salesian Boys’ & Girls’ Club
“2018 Person of the Year”
The Salesian Boys’ & Girls’ Club is proud to announce the honor of Mrs. Cheryl Scoma as the recipient of the “2018 Person of the Year.”! Mrs. Scoma is so very supportive of the Club, she loves the youth and continues to take care of them following in her husband, Al’s footsteps. The Scoma’s have always been very instrumental in the success of this youth organization and we are so over joyed and very thankful to acknowledge Mrs. Scoma as this year’s honoree.
SF Beer Week is here and Scoma’s is celebrating with a special collaboration with Drake’s Brewing. Through February 18th, Scoma’s is offering a special three-course beer pairing lunch and dinner menu
! The Drake’s By The Bay lunch and dinner are $45 and $60, exclusive of tax and gratuity. We hope to see you during SF Beer Week to enjoy this special pairing menu featuring Drake’s flavorful beer and the freshest seafood in the city.
Hello Everyone! The month of February means …
…winter is fading, the days are sunny longer, Valentine’s Day is around the corner and our off-season hours are coming to an end. Here are some reminders to put on your calendar;
2/10… Last day for pre-ordering cooked crab for Lunar New Year
2/12….Lunch in Scoma’s dining room scheduled to open12:00pm noon Mon-Thurs and 11:30am Fri, Sat & Sun.
2/14….Valentines Day! If you do not see any availability for a reservation, we encourage you to walk-in!
2/16 .. Lunar New Year kicks off with delicious festivities lasting throughout the month
Reserve Your Cooked Crab for Lunar New Year Celebrations!
Dungeness Crabs are loading from our boat to the Fish Receiving Station! We will cook for you the same day you schedule to pick-up. You can pre-order your cooked crab on Scoma’s Market, let us know the date & time to pick up, and it will be ready and waiting! Also think about adding on our extremely popular “Crab Kit” which includes cleaning & cracking your crab, fresh lemons, cocktail sauce. Visit Scoma’s online Market for details.
We hope 2018 is off to a great start for you and that you had a wonderful holiday season with friends and family. Due to popular demand and requests over the holidays, we are kicking off some exciting new initiatives at the restaurant this year, starting with a new online marketplace where you can buy your favorite Scoma’s items and have them shipped directly from the restaurant. We are now able to ship glass products including our award winning Bloody Mary Mix
, Olive Oil Dispensers
, Beer Glasses
, and more... Shop now on our Pier-to-Plate online Market
For the Scoma family, 2017 was a little brighter with you in it!
We Thank You for the opportunity to be a part of your family events, Corporate Dinners, Reunions, and Celebrations over the past year.
Stay tuned for more interesting offerings in 2018! This includes... Off-site Catering, Corporate Crab Feeds, On-Line Seafood Pier-to-Plate Market, Group Breakfast/Brunch options and more!
Please do not hesitate to contact our event coordinator at email@example.com for more immediate details. Happy New Year!