Chowder & soup
Clam & Potato-Leek Soup
Silky vichyssoise-style, served hot
- 40 min
- Easy
- Serves 4
Ingredients
- 8 razor clams, chopped
- 3 leeks, whites sliced and washed well
- 3 potatoes, cubed
- 4 cups stock, 1/2 cup cream
- 3 tbsp butter, chives
Method
- Melt leeks in butter over low heat, 10 minutes — no color.
- Add potatoes and stock; simmer until soft.
- Blend smooth (or half-smooth for texture); stir in cream.
- Return to low heat; add clams for 2 minutes.
- Chives and black pepper on top.
Tip. Wash leeks after slicing — grit hides between the rings.
Start with how to clean a razor clam if your clams are still in the shell. Washington's daily limit is the first 15 you dig, so most recipes here are sized for one limit or less.
Dig them first.
DigTide tells you the minute a dig is approved, then shows the window to be on the sand.