Pacific Northwest Razor Clam Chowder

Laurrie Piland


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.

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30 Min


30 Min


2-3 can(s)
chopped clams with juice (i use 1 limit of razor clams (15) that have been frozen and thawed
small red potatoes, chopped
1/2 lb
applewood smoked bacon, sliced
shallots, chopped
celery stalks with leaves, chopped
4 clove
garlic, minced
1-8 oz
brick of reduced fat cream cheese
1/4 c
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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Chowders, Fish Soups
Hashtags: #creamy, #rich, #chowder, #Clam