Laurrie's StoryI'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
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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
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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.
Becky Pessolano Iluvpamperedchef - Feb 19, 2012
This looks super-yummy!!!
Kathy Yost Lovetosew - Feb 19, 2012
I DID SAVE THIS ONE.. NOW I GOTTA GO LOOK UP RAZOR CLAMS.. NOT SURE WHAT THAT IS.. BUT I WILL FIND OUT.
Shelia Senghas earthbaker - Feb 19, 2012
I love clam chowder and this sounds like a delicious gourmet dish. Not sure where I would find frozen fresh clams, apple wood bacon or, himalayan pink sea salt where I live, however, I will try this with smoked bacon and regular sea salt as I have those ingredients on hand. Thanks for posting this recipe.
Laurrie Piland witchywoman1969 - Feb 20, 2012
That's the beauty of a recipe is adapting it to what you have on hand. Regular bacon, sea salt and canned clams will work just fine as would subbing an onion for the shallots. I hope you enjoy!
Shelia Senghas earthbaker - Feb 20, 2012