Pacific Razor Clam Chowder Recipes

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RAZOR CLAM CHOWDER



Razor Clam Chowder image

Provided by Emily

Categories     Seafood

Yield 5 cups

Number Of Ingredients 10

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

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.

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

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!

NEW ENGLAND RAZOR CLAM CHOWDER



New England Razor Clam Chowder image

Thick New England clam chowder using razor clams. My family likes to harvest razor clams on the Washington coast. We clean and freeze our clams. You might be able to use canned clams. My husband like thick clam chowder. If you do not want it as thick omit flour, and/or use milk instead of cream. Serve with bread and salad.

Provided by Candia Mathieson

Categories     Soups, Stews and Chili Recipes     Chowders     Clam Chowder Recipes

Time 1h15m

Yield 8

Number Of Ingredients 10

1 pound thick-cut bacon strips, diced
2 pounds potatoes, diced
1 onion, minced
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 (12 fluid ounce) can evaporated milk
1 cup heavy cream
1 pound frozen razor clams, thawed with liquid reserved
1 bay leaf
1 pinch salt and ground black pepper to taste

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.

Nutrition Facts : Calories 574.9 calories, Carbohydrate 31.6 g, Cholesterol 112.3 mg, Fat 40.8 g, Fiber 3.1 g, Protein 20.5 g, SaturatedFat 17.6 g, Sodium 574 mg, Sugar 6.9 g

CONTEST-WINNING NEW ENGLAND CLAM CHOWDER



Contest-Winning New England Clam Chowder image

This is the best New England clam chowder recipe, ever! In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder. Since these aren't readily available, the canned clams are perfectly acceptable. -Sandy Larson, Port Angeles, Washington

Provided by Taste of Home

Categories     Dinner     Lunch

Time 55m

Yield 5 servings.

Number Of Ingredients 13

4 center-cut bacon strips
2 celery ribs, chopped
1 large onion, chopped
1 garlic clove, minced
3 small potatoes, peeled and cubed
1 cup water
1 bottle (8 ounces) clam juice
3 teaspoons reduced-sodium chicken bouillon granules
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1/3 cup all-purpose flour
2 cups fat-free half-and-half, divided
2 cans (6-1/2 ounces each) chopped clams, undrained

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.

Nutrition Facts : Calories 260 calories, Fat 4g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 788mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges

PACIFIC RIM CLAM CHOWDER



Pacific Rim Clam Chowder image

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

4 slices bacon, chopped
4 medium size potatoes, unpeeled and chopped (1/2 inch chunks)
1/2 cup carrot, chopped
1/2 cup onion, chopped
1/2 cup celery, chopped
1 (12 ounce) can fat-free evaporated milk
1 (13 1/2 ounce) can coconut milk
1/2 cup clam juice (clam nectar)
2 cups clams, chopped (fresh is best)
1/4 cup water
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper

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

FRIED RAZOR CLAMS



Fried Razor Clams image

A simple recipe for fried razor clams, a western Washington treat. Sometimes I fry the bodies, reserving the tougher necks for chowder. Dip in cocktail sauce. The spicier the better for me!

Provided by SALMONSNAGGER

Categories     Appetizers and Snacks     Seafood

Time 25m

Yield 4

Number Of Ingredients 8

½ cup oil for frying, or as needed
1 (4 ounce) packet saltine crackers, finely crushed
½ teaspoon ground black pepper
¼ teaspoon ground cayenne pepper
¼ teaspoon paprika
¼ teaspoon garlic powder
2 eggs, beaten
4 large razor clams, cleaned and dried

Steps:

  • Heat the oil in a large skillet over medium heat.
  • In a bowl, mix crushed crackers with black pepper, cayenne pepper, paprika, and garlic powder. Place eggs in a separate bowl. Dip clams into eggs, then into cracker mixture to evenly coat.
  • Fry clams in the hot oil until golden brown. Do not over cook.

Nutrition Facts : Calories 215 calories, Carbohydrate 25 g, Cholesterol 96.3 mg, Fat 9.2 g, Fiber 1.2 g, Protein 7.6 g, SaturatedFat 1.7 g, Sodium 405.3 mg, Sugar 0.5 g

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