Pacific Northwest Razor Clam Chowder Recipes

PACIFIC RAZOR CLAM CHOWDER

Steps:

• On high heat in a 2-quart pot, melt the butter.
• Add the onion and garlic and saute' until lightly browned.
• Add the celery, potatoes, chicken stock and white wine.
• Cook until potatoes are done, then add leeks and cream.
• Continue to add herbs, parsley, salt and pepper to taste.
• Let simmer for about 2 to 3 minutes, then add the razor clam meat.
• Simmer for 15 more minutes and serve.
• Serve with crusty French bread and more white wine!

PACIFIC NORTHWEST RAZOR CLAM CHOWDER

Steps:

• 1. In large saucepan, add clams with juice, milk, cream cheese, butter, heavy cream (if using), thyme, parsley, Tabasco and red pepper flakes. Heat gently over low heat.
• 2. In a skillet, render the bacon until it's not quite crisp. Add in potatoes, celery, shallot and garlic...fry until potatoes are just about tender. Add to milk-clam mixture.
• 3. Heat SLOWLY over LOW heat until potatoes are tender. Add in instant potato flakes, a tablespoon at a time, until the chowder is the thickness you would like it to be. Add salt and pepper to taste. Garnish with chopped chives.

PACIFIC NORTHWEST CLAM CHOWDER

Steps:

• 1. Wrap a loaf of sourdough bread in foil and place it in the oven. Warm at 200 degrees while you prepare and cook your chowder.
• 2. Chop up your small red-skinned potatoes. (Tip: the first part of cooking this chowder happens fast, and it's easy to scald, so it's important to have all ingredients measured and ready to add to the saucepan as you're cooking.)
• 3. Chop up your shallot. Open and drain cans of clams, reserving 1 cup of clam juice to set aside.
• 4. In a large saucepan, heat oil and add chopped shallot. Cook shallot on low to medium heat for 2 to 3 minutes, stirring constantly. Add wine, continue stirring, and cook 1 minute. Slowly whisk in flour, a little at a time, stirring constantly, and cook about 30 seconds.
• 5. Gradually stir in half & half and chicken broth. As mixture begins to simmer, add the reserved clam juice (8 oz).
• 6. Add potatoes. Cover and simmer on very low heat for 20 to 25 minutes. Check simmer and stir occasionally to prevent scalding. (Check potatoes by piercing with a fork to ensure they are done.)
• 7. When potatoes are tender, add clams, Old Bay seasoning, salt and pepper. Again bring to a light simmer, and turn off heat.
• 8. Remove bread from oven and slice to serve with chowder.
• 9. Ladle clam chowder into bowls, and top with chopped parsley if desired. Serve with slices of warm crusty bread and butter.