Best 2 Pacific Razor Clam Chowder Recipes

Pacific razor clam chowder is a delectable seafood dish that captures the essence of the coastal regions. Originating from the shores of the Pacific Northwest, this chowder combines the tender texture of razor clams with a rich and creamy broth infused with aromatic herbs and vegetables. Dive into the flavors of the sea as we explore the art of crafting this classic chowder, ensuring a culinary journey that delights your senses and nourishes your soul. In this article, we'll unveil the secrets behind creating an exceptional Pacific razor clam chowder, guiding you through the selection of the freshest ingredients, the perfect balance of seasonings, and the techniques for achieving a velvety smooth texture that will leave you craving for more.

Here are our top 2 tried and tested recipes!

PACIFIC NORTHWEST RAZOR CLAM CHOWDER

Pacific Northwest Razor Clam Chowder image

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...

Provided by Laurrie Piland

Categories Chowders

Time 1h

Number Of Ingredients 18

Ingredients

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
3 shallots, chopped
5 celery stalks with leaves, chopped
4 clove garlic, minced
1-8 oz brick of reduced fat cream cheese
1/4 c butter
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

Steps:

1. 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.
2. 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.
3. 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.

PACIFIC RAZOR CLAM CHOWDER

Pacific Razor Clam Chowder image

This is out of my KCTS Chefs 2003 cookbook...Chef Ludger Szmania with Szmania's Magnolia restaurant in Seattle includes this recipe in his popular personal cooking classes he holds at his restaurant. Prep time doesn't include cleaning the clams.

Provided by teresas

Categories Chowders

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

3/4 cup celery, finely diced
1/2 cup onion, finely diced
1/2 cup potato, finely diced
1 cup leek, finely diced
1/2 cup cream
1 cup chicken stock
1 teaspoon fresh thyme
1 teaspoon basil
1 garlic clove, chopped
2 tablespoons Italian parsley
1 dash cayenne pepper
1 cup dry white wine
2 tablespoons unsalted butter
8 razor clams, cleaned and diced

Steps:

On high heat in a 2-quart pot, melt the butter.
Add the onion and garlic and saute' until lightly browned.
Add the celery, potatoes, chicken stock and white wine.
Cook until potatoes are done, then add leeks and cream.
Continue to add herbs, parsley, salt and pepper to taste.
Let simmer for about 2 to 3 minutes, then add the razor clam meat.
Simmer for 15 more minutes and serve.
Serve with crusty French bread and more white wine!

Tips:

Use fresh, high-quality seafood: Fresh razor clams and Dungeness crab are the stars of this chowder, so make sure to use the best quality ingredients you can find.
Clean the clams thoroughly: Before cooking the clams, it's important to clean them thoroughly to remove any sand or grit. Be sure to inspect the clams for any broken shells and discard any that are damaged.
Don't overcook the seafood: Clams and crab cook quickly, so be careful not to overcook them. Overcooked seafood will become tough and chewy.
Use a good quality clam juice: The clam juice is an important part of the chowder, so make sure to use a good quality brand. You can also use homemade clam juice if you have the time.
Season the chowder to taste: The chowder should be seasoned to taste with salt, pepper, and other spices. Be careful not to over-season the chowder, as you can always add more seasoning later.
Serve the chowder with crusty bread or crackers: A bowl of Pacific razor clam chowder is the perfect meal to serve with crusty bread or crackers. The bread or crackers will help to soak up the delicious broth.

Conclusion:

Pacific razor clam chowder is a delicious and hearty soup that is perfect for a cold winter day. This chowder is made with fresh razor clams, Dungeness crab, and a variety of vegetables. The chowder is simmered in a creamy broth that is flavored with white wine, herbs, and spices. The result is a chowder that is both flavorful and satisfying. Whether you're serving it as a main course or as a starter, Pacific razor clam chowder is sure to be a hit with your family and friends.

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