Razor Clam Chowder

This homemade razor clam chowder recipe makes a hearty meal on cold nights!

Fall and winter are still prime seasons for razor clam digging in the Pacific Northwest. If you’re lucky enough to live in this region you may have easy access to the coastal beaches where clam digging is available and in turn, a really fun way to bring home buckets of razor clams for a warm bowl of clam chowder.

Razor clams are a particularly meaty shellfish, and I’ve found that fifteen clams yield two heaping cups of clam meat. If you don’t have access to razor clams, you can also use canned clam meat from the grocery store for this recipe.

This Razor Clam Chowder Recipe provides a hearty meal as it combines the rustic flavor of potatoes and bacon with fresh herbs. Pair it with a baguette of French bread and enjoy.

Razor Clam Chowder Recipe

Ingredients:

• 2 cups razor clam meat, chopped (reserve juice as well)
• 4 strips of thick-cut bacon
• ½ a yellow onion, diced
• 3 large red potatoes, peeled and chopped
• ½ heaping teaspoon fresh thyme
• ¼ teaspoon dried oregano
• 4 cups chicken stock
• 3 tablespoons all-purpose flour
• 1 cup heavy cream
• salt and pepper to taste

Instructions:

1. Cook the bacon until crisp and set aside, reserving the bacon grease.                                           
2. In the same pan used to cook the bacon, add diced onion to the bacon grease and cook until they are soft and translucent.
3. Transfer the onion to a large stockpot.
4. Add the potatoes, chicken stock, thyme, and oregano and bring to a simmer for 15 minutes. Stir occasionally.                                                                                                                  
5. Chop the bacon and add it to the pot with the clams and clam juice and cook for an additional 5 minutes on medium to low heat. You want your pot to become hot but do not allow it to boil, as the clam meat can easily overcook and become tough.
6. Pour in the heavy cream and mix well. Continue cooking on low for an additional 5 minutes.
7. Just before serving, slowly sprinkle in the flour one tablespoon at a time while continuing to stir. If you’d like thinner chowder, add only 1 or 2 tablespoons. Heat for an additional 2-3 minutes until the chowder is mixed well and begins to thicken.
8. Add salt and pepper to taste.

Printable Recipe for Razor Clam Chowder

Razor Clam Chowder

 

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Author: Emily

Recipe type: Seafood

Serves: 5 cups

Ingredients

• 2 cups razor clam meat, chopped (reserve juice as well)
• 4 strips of thick-cut bacon
• ½ a yellow onion, diced
• 3 large red potatoes, peeled and chopped
• ½ heaping teaspoon fresh thyme
• ¼ teaspoon dried oregano
• 4 cups chicken stock
• 3 tablespoons all-purpose flour
• 1 cup heavy cream
• salt and pepper to taste

Directions

1. Cook the bacon until crisp and set aside, reserving the bacon grease.
2. In the same pan used to cook the bacon, add diced onion to the bacon grease and cook until they are soft and translucent.
3. Transfer the onion to a large stockpot.
4. Add the potatoes, chicken stock, thyme, and oregano and bring to a simmer for 15 minutes. Stir occasionally.
5. Chop the bacon and add it to the pot with the clams and clam juice and cook for an additional 5 minutes on medium to low heat. You want your pot to become hot but do not allow it to boil, as the clam meat can easily overcook and become tough.
6. Pour in the heavy cream and mix well. Continue cooking on low for an additional 5 minutes.
7. Just before serving, slowly sprinkle in the flour one tablespoon at a time while continuing to stir. If you’d like thinner chowder, add only 1 or 2 tablespoons. Heat for an additional 2-3 minutes until the chowder is mixed well and begins to thicken.
8. Add salt and pepper to taste.

3.2.2925

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