Chowder & soup
Clam Bisque
Blender-smooth, restaurant-fancy
- 45 min
- Hard
- Serves 4 starters
Ingredients
- 10 razor clams + all their juice
- 2 shallots, 1 celery stalk
- 3 tbsp butter, 3 tbsp flour
- 1/2 cup white wine, 2 cups stock
- 3/4 cup cream, pinch cayenne
- Chives + a few fried clam bits to garnish
Method
- Sweat shallots and celery in butter; add flour, cook 2 minutes.
- Whisk in wine, then stock and clam juice; simmer 15 minutes.
- Add most of the clams; 2 minutes, then blend velvet-smooth.
- Stir in cream and cayenne; warm through gently.
- Garnish with chives and the reserved clams, chopped.
Tip. Strain after blending for true silk — worth the extra sieve.
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.