Donna Liner Recipe

New England Clam Chowder (Razor Clams)

By Donna Liner liner1960

Recipe Rating:
 2 Ratings
2 or more
Prep Time:
Cook Time:
Cooking Method:
Pan Fry

Donna's Story

This is a thick clam chowder. I like so a spoon will stand up in it. I learned how to make chowder from my Dad that was the head cook at a large army hospital after he retired from 22 yrs in the army himself. After he retired from his second career and Mom retired from her career as the lead chef at a large restaurant. They opened up a little Ma and Pop restaurant themselves ! I would go and help them part time. On Friday Dad would have 10 gallons of chowder ready and they would sell out !


3 qt
1/3 > c
clam base
18 c
cube potatoes (1 inch ) soaked for 1 hour in heavy salted ice water
8-16 oz
bacon, crumbled
3 c
onions diced
1 1/2 c
celery diced leaves and all
1 tsp
thyme, dried
1 1/2 tsp
white pepper
1 c
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1 c
1/3 c
carrot, fine shredded
3 c
heavy cream
2 lb
razor clams or a much as you like !

Directions Step-By-Step

Peel and cube potatoes and soak in heavy salted water for an hour. ( 1 cup salt to a gallon. ) This is a trick my Dad showed me. Soaking potatoes in salt water helps them keep their shape and not break down during cooking.
Saute you onions and celery in a little bit of butter or bacon grease.
Make your clam broth. Make sure that your broth is cold before adding the potatoes. You can use clam juice if you like but I find that way to expensive. You can find clam base at a Cash and Carry restaurant supply store. Or on line. A 16 oz. jar will make 5 gallons of broth and runs about 7 dollars and keeps forever in the fridge.
Add potatoes, celery, onions, thyme, white pepper, and bacon to cold broth. Bring to a boil, Reduce heat and simmer for 10 minutes or until potatoes are tender. If using canned add juice from the can now.
Make your rue. Melt the 1 cup butter over medium heat and whisk in the flour making sure the is no lumps. Turn down to med- low and stir for 5 minutes or until very lightly browned. Let cool slightly.
Add your shredded carrot to the pot. Remove 2 cups of stock and mix with cream and gradually mix in with your rue. Bring to a boil and cook and stir for 2 minutes or until thickened.
Gradually stir into potato mixture.
Add your clams. If using canned add juice from can. Cook for 5-10 minutes or until heated through and clams are done. Salt and pepper to taste.

About this Recipe

Main Ingredient: Seafood
Regional Style: American
Dietary Needs: Soy Free
Other Tags: Quick & Easy, For Kids

  • Comments

  • 1-5 of 12
  • user
    Maureen Herrell bluellies - Oct 17, 2012
    What are razor clams? I lost my recipe and this one looks pretty good.
  • user
    Donna Liner liner1960 - Oct 17, 2012
    They are clam that is native to west coast. We locals wait for the 6-7 weekends in the fall and winter that we can dig them. lol You can sub canned clams. Here is a link about them. .
  • user
    Maureen Herrell bluellies - Oct 19, 2012
    That sounds like fun! Being stuck in the midwest I'll probably use canned (that and if the kids saw me using fresh ones they'd never even try the soup) when I try it in a few weeks. Going to put it in my menu planner, it's filling up quickly with all of the great recipes I'm finding here. I'll let you know what the family thinks of it when we try it.
  • user
    Maureen Herrell bluellies - Oct 22, 2012
    I have another question: step three says to make your clam broth, and the ingredients says 1/3 C clam I follow the instructions on the clam base to make broth? Not sure how much clam broth (cups wise) I need for the soup.
  • user
    Donna Liner liner1960 - Oct 23, 2012
    Add the clam base to the 3 qt.s water and use to boil your potatoes in that, or follow the instructions on your brand of clam base. Hope this helps. Fell free to ask if you have anymore questions.