Pacific Razor Clam Chowder
Dive into the comforting, coastal flavors of Pacific Razor Clam Chowder, a hearty and creamy dish that's perfect for showcasing the delicate brininess of fresh razor clams. This recipe combines tender bites of razor clams with smoky bacon, velvety potatoes, and a rich blend of butter, cream, and aromatic herbs like thyme and bay leaf. A base of sautéed onions, celery, and garlic brings depth and warmth to every spoonful, while a silky roux ensures the broth is perfectly thickened. Finished with crumbled bacon and a sprinkle of fresh parsley, this chowder is as visually inviting as it is delicious. Ideal for chilly evenings or when you're craving a taste of the Pacific Northwest, serve it with a handful of crispy oyster crackers for a traditional touch.
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Recipe Information
Ingredients
- 1 pound Razor clams (cleaned and chopped)
- 4 slices Bacon
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion (diced)
- 2 stalks Celery (diced)
- 3 cloves Garlic (minced)
- 2 tablespoons All-purpose flour
- 3 cups Chicken broth
- 2 large Russet potatoes (peeled and cubed)
- 1 cup Heavy cream
- 1 teaspoon Fresh thyme (chopped)
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Parsley (chopped, for garnish)
- 1 cup Oyster crackers (optional, for serving)
Instructions
Begin by cleaning and chopping the razor clams into small, bite-sized pieces. Set aside.
In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set aside on a paper towel-lined plate. Once cooled, crumble the bacon into small pieces.
In the same pot with the bacon drippings, add the butter and let it melt. Stir in the diced onion and celery, and cook for 5-7 minutes, or until softened.
Add the minced garlic and cook for an additional minute until fragrant.
Sprinkle the flour over the vegetables and stir well, cooking for 1-2 minutes to form a roux.
Slowly pour in the chicken broth, whisking continuously to prevent lumps. Bring the mixture to a simmer.
Add the cubed potatoes, fresh thyme, bay leaf, salt, and black pepper. Simmer the soup for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
Reduce the heat to low and stir in the heavy cream. Add the chopped razor clams and cook for 3-5 minutes, or until the clams are just cooked through. Be careful not to overcook them, as they can become rubbery.
Remove the bay leaf and taste the chowder, adjusting seasoning as needed.
Ladle the chowder into bowls and garnish with the crumbled bacon and chopped parsley. Serve hot with oyster crackers on the side, if desired.
Nutrition Facts
Calories |
3146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.1 g | 198% | |
| Saturated Fat | 75.3 g | 376% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 488 mg | 163% | |
| Sodium | 7098 mg | 309% | |
| Total Carbohydrate | 319.6 g | 116% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 16.5 g | ||
| Protein | 113.1 g | 226% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 664 mg | 51% | |
| Iron | 75.8 mg | 421% | |
| Potassium | 5166 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
