PACIFIC RAZOR CLAM CHOWDER
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
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!
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Cabdi raxmaan Siyaad
[email protected]This chowder was a bit too salty for my taste. I think I'll reduce the amount of salt next time I make it.
Meron Selene
[email protected]I've made this chowder several times and it's always perfect. The broth is so flavorful and the clams are always tender. I highly recommend this recipe.
nawaratna adikari
[email protected]This chowder is so easy to make and it's always a crowd-pleaser. I love that I can use canned clams, which makes it a quick and affordable meal.
Junior Smele Danisa
[email protected]I made this chowder for a group of friends and it was a huge hit! Everyone loved the rich flavor and the generous amount of clams. I will definitely be making this again.
Anmol Chattri
[email protected]This is my favorite razor clam chowder recipe! I love the delicious broth and the tender clams. I always make a double batch so I can have leftovers for lunch the next day.