Chowder & soup
Manhattan Red Clam Chowder
Tomato-bright, no cream, big flavor
- 40 min
- Easy
- Serves 4–6
Ingredients
- 10 razor clams, chopped, juice reserved
- 1 can (28 oz) crushed tomatoes
- 2 slices bacon, 1 onion, 2 celery stalks, 1 carrot — all diced
- 2 potatoes, cubed
- 2 cups clam juice or stock
- Oregano, thyme, chili flakes
Method
- Render the bacon; sweat onion, celery and carrot in the fat.
- Add tomatoes, stock, potatoes and herbs; simmer 20 minutes.
- Taste — it should be zippy; add chili flakes as needed.
- Stir in the clams and their juice for the final 3 minutes.
- Rest 5 minutes off heat before serving.
Tip. Better the second day — make it ahead for post-dig night.
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.