PACIFIC NORTHWEST RAZOR CLAM CHOWDER

Pacific Northwest Razor Clam Chowder image

Provided by Laurrie Piland

Time 1h

Number Of Ingredients 18

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.