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 that we work in "limits" meaning 15 clams. My recipe calls for one limit. You can simply substitute 2-3 cans of clams instead.
chopped clams with juice (i use 1 limit of razor clams (15) that have been frozen and thawed
small red potatoes, chopped
applewood smoked bacon, sliced
celery stalks with leaves, chopped
brick of reduced fat cream cheese
heavy cream (optional)
fresh thyme leaves
fresh italian flat-leaf parsley, finely chopped
fresh chives, minced
crushed red pepper flakes
instant potato flakes
pink himalayan sea salt
coarsely ground black pepper
1In 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.
2In 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.