Pacific Northwest Razor Clam Chowder
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|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|
|5||celery stalks with leaves, chopped|
|4 clove||garlic, minced|
|1-8 oz||brick of reduced fat cream cheese|
|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|
Longview, WA (pop. 36,648)
Member Since Feb 2012
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.
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.
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.
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.