Razor Clam Chowder Recipes

NEW ENGLAND RAZOR CLAM CHOWDER

Steps:

• Cook and stir bacon in a large pot over medium-high heat until browned, about 10 minutes. Remove bacon with a slotted spoon to a plate lined with paper towel, reserving drippings in the pot.
• Cook and stir potatoes, onion, and garlic in the hot bacon drippings until onions are translucent, 7 to 10 minutes. Stir flour into the potato mixture; cook together for about 1 minute. Add evaporated milk, heavy cream, liquid from clams, and bay leaf to the potato mixture; stir.
• Bring the mixture to a simmer, reduce heat to medium, and cook until the potatoes are soft, about 15 minutes. Add clams to the soup; cook until the clams are hot, about 5 minutes. Sprinkle bacon atop the soup. Season with salt and pepper to serve.

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.

RAZOR CLAM CHOWDER

Steps:

• Cook the bacon until crisp and set aside, reserving the bacon grease.
• In the same pan used to cook the bacon, add diced onion to the bacon grease and cook until they are soft and translucent.
• Transfer the onion to a large stockpot.
• Add the potatoes, chicken stock, thyme, and oregano and bring to a simmer for 15 minutes. Stir occasionally.
• 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.
• Pour in the heavy cream and mix well. Continue cooking on low for an additional 5 minutes.
• 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.
• Add salt and pepper to taste.

CONTEST-WINNING NEW ENGLAND CLAM CHOWDER

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes., In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes., Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.

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!

RAZOR CLAM CORN CHOWDER

Steps:

• Sauté bacon and garlic in medium pot until fat begins to render. Add onion, celery, carrot, bell pepper, chilies and sauté until vegetables are tender. Add thyme, bay leaf and stir. Add yam, red potato, clam juice, half & half and stir. Cover pot and simmer until potatoes are tender. Add corn, clams with juice and simmer until clams are cooked. Adjust seasonings, add salt and pepper and serve.