This clam chowder Recipe is New England style mixed with Pacific Coast style. Made with Pacific Razor Clams, wine, bacon, cream, potatoes, celery, and more! It's among the best razor clam recipes out there!
2cupsclams, chopped, use razor clams or steamer clams
2cupsrazor clam juicesubstitute for chicken broth
½cupwhite wine
6slicesbaconchopped, grease reserved
3cupshalf & half
4tablespoonbutter
5mediumpotatoesdiced
4stalkscelery ribschopped
2mediumyellow onionsdiced
5clovesgarlicminced
3bay laves
¼cupall-purpose flour
1teaspoonJohnny's Seasoning salt, or sea saltor to taste
1teaspoonblack pepper
1teaspoonfresh thymegarnish
Instructions
Cook and stir bacon in a large pot over medium-high heat until browned, about 10 minutes. Remove bacon with a slotted spoon to a plate lined with paper towel, reserving drippings in the pot.
To the pot add the butter and onions in the hot bacon drippings. Cook until onions are clear, about 8 minutes.
Then add the celery, potatoes, garlic, flour, and stir for about a minute or until the flour dissolves.
Next, pour in the wine, half & half, clam juice, and add the bay leaves and stir everything together well.
Bring the chowder to a light simmer and cook for about 15-20 minutes.
Check if the potatoes are soft then add razor clams to the soup and cook for about 5 minutes, while the soup is simmering. Razor clams are always last in line to cook since they don’t take much time.
Sprinkle bacon on top of the chowder. Season with salt and pepper to taste and serve warm!
Notes
Recipe Notes:
If you don't have fresh thyme, substitute it for dried, and add it to the soup at the end along with salt and pepper.
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