Best Pacific Razor Clam Chowder Recipes

PACIFIC NORTHWEST RAZOR CLAM CHOWDER

Pacific Northwest Razor Clam Chowder image

I'm lucky to live in a part of the country that has an abundance of amazing seafood. One of the things specific to the Pacific Northwest are razor clams. I created this chowder recipe last December and it tastes amazing! I hope you enjoy it as much as we have! One thing that I had to adapt when posting the recipe to this site is...

Provided by Laurrie Piland

Time 1h

Number Of Ingredients 18

Ingredients

2-3 can(s) chopped clams with juice (i use 1 limit of razor clams (15) that have been frozen and thawed
6 small red potatoes, chopped
1/2 lb applewood smoked bacon, sliced
3 shallots, chopped
5 celery stalks with leaves, chopped
4 clove garlic, minced
1-8 oz brick of reduced fat cream cheese
1/4 c butter
5 c whole milk
1/2 pt heavy cream (optional)
2 tsp fresh thyme leaves
2 Tbsp fresh italian flat-leaf parsley, finely chopped
1 Tbsp fresh chives, minced
2 dash(es) tabasco sauce
1 pinch crushed red pepper flakes
1/4 c instant potato flakes
1 pinch pink himalayan sea salt
1 pinch coarsely ground black pepper

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 RAZOR CLAM CHOWDER

Pacific Razor Clam Chowder image

This is out of my KCTS Chefs 2003 cookbook...Chef Ludger Szmania with Szmania's Magnolia restaurant in Seattle includes this recipe in his popular personal cooking classes he holds at his restaurant. Prep time doesn't include cleaning the clams.

Provided by teresas

Categories Chowders

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

3/4 cup celery, finely diced
1/2 cup onion, finely diced
1/2 cup potato, finely diced
1 cup leek, finely diced
1/2 cup cream
1 cup chicken stock
1 teaspoon fresh thyme
1 teaspoon basil
1 garlic clove, chopped
2 tablespoons Italian parsley
1 dash cayenne pepper
1 cup dry white wine
2 tablespoons unsalted butter
8 razor clams, cleaned and diced

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!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #north-american #low-protein #soups-stews #seafood #american #chowders #dietary #low-sodium #low-calorie #low-carb #low-in-something #shellfish #clams