PACIFIC RAZOR CLAM CHOWDER
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
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 CLAM CHOWDER
Although creamy clam chowder is usually associated with the New England region of our country, my ancestors might differ on the subject! As settlers in the northwest "Territory of Washington," they cooked with an abundance of salmon, oysters, crabs and clams from the cold waters of the Pacific. Having grown up in Oregon, I...
Provided by Cindy DeVore
Categories Seafood
Time 1h
Number Of Ingredients 14
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.
PACIFIC NORTHWEST RAZOR CLAM CHOWDER
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
Categories Chowders
Time 1h
Number Of Ingredients 18
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.
OREGON COAST CLAM CHOWDER
This oustanding recipe was a favorite of my husband's and I on our honeymoon at Seaside Oregon located on the northern pacific coast.
Provided by CRADER4903
Categories Chowders
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Clean the clams and place them in a large pot along with the garlic and water.
- Steam the clams just until opened, about 6 to 10 minutes, depending upon their size.
- Drain and shell the clams, reserving the broth.
- Mince the clam flesh, and set aside.
- Filter the clam broth either through coffee filters or cheesecloth and set aside.
- In a large, heavy pot slowly cook the bacon.
- Remove from the grease and set them aside.
- Slowly cook the onions in the grease for about 6 minutes, stirring frequently, or until cooked through but not browned.
- Stir in the flour and cook, stirring, for 3 minutes.
- Add the reserved clam broth and the fish stock, and whisk to remove any flour lumps.
- Bring the liquid to a boil, add the potatoes, lower the heat, and simmer until the potatoes are cooked through, about 15 minutes.
- Stir in the reserved clams and light cream.
- Heat the chowder until it is the temperature you like.
- Serve in large soup bowls with oyster crackers on the side.
Nutrition Facts : Calories 921.8, Fat 39.5, SaturatedFat 16.1, Cholesterol 285.5, Sodium 877.2, Carbohydrate 47.1, Fiber 3.4, Sugar 3.3, Protein 89.7
PACIFIC RIM CLAM CHOWDER
An adaptation of the more popular versions of a New England Style Clam Chowder. Contains plenty of vegetables and can be served as the main course. To enhance the meal serve with warm french bread.
Provided by Chef Oryon
Categories Chowders
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cook bacon in a medium size stock pot until crisp.
- Add potatoes, carrot, onion and celery.
- Cook stirring frequently until onions are tender.
- Add evaporated milk, coconut milk, clam nectar and clams.
- In a small jar mix together water and corn starch.
- Add corn starch mixture to stock pot.
- Add remaining ingredients.
- Heat until just below boiling.
- Reduce to simmer.
- Serve when potatoes are tender (about 20 minutes).
Nutrition Facts : Calories 656.8, Fat 29.5, SaturatedFat 19.4, Cholesterol 57.4, Sodium 841.5, Carbohydrate 69.2, Fiber 7.9, Sugar 20.3, Protein 31.2
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