Chowder & soup
Razor Clam Chowder
Creamy, hearty, tastes like the coast
- 45 min
- Medium
- Serves 4–6
Ingredients
- 12 cleaned razor clams, chopped (save any juice)
- 4 slices bacon, diced
- 1 onion, diced
- 2 stalks celery, diced
- 3 potatoes, cubed
- 3 cups clam juice or seafood stock
- 1 cup heavy cream
- 2 tbsp butter, 2 tbsp flour
- Thyme, bay leaf, salt, pepper
Method
- Crisp the bacon in a heavy pot; set aside, leave the fat.
- Soften onion and celery in the fat, 5 min. Stir in butter and flour, cook 2 min.
- Add stock, potatoes, thyme and bay leaf. Simmer until potatoes are tender, ~15 min.
- Stir in cream and chopped clams; cook just 2–3 minutes — clams turn tough if boiled.
- Season, top with bacon, serve with oyster crackers.
Tip. Add the clams last and kill the heat — carryover cooking finishes them perfectly.
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.