Chowder & soup
Smoked Clam Chowder
A handful of smoked clams changes everything
- 45 min
- Medium
- Serves 4–6
Ingredients
- 8 fresh razor clams + 4 smoked clams (see Grill & smoke), chopped
- The classic chowder base: bacon, onion, celery, potato, roux
- 3 cups clam juice/stock, 1 cup cream
- Thyme, bay, pepper
Method
- Build the classic chowder base through the potato simmer.
- Add the smoked clams with the cream — they can simmer longer.
- Fresh clams in the final 2 minutes.
- Rest 5 minutes; the smoke blooms as it sits.
- Bacon and pepper on top.
Tip. Smoke a dozen extra clams every time you fire the smoker — chowder insurance.
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.