Razor Clam Chowder

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!

Course Main Course

Cuisine Pacific Coast

Keyword Pacific razor clam recipes, Seafood Clam Chowder

Prep Time 15

Cook Time 45

Total Time 1

Servings people

Calories 417kcal

Ingredients

2 cups clams, chopped , use razor clams or steamer clams
2 cups razor clam juice substitute for chicken broth
½ cup white wine
6 slices bacon chopped, grease reserved
3 cups half & half
4 tablespoon butter
5 medium potatoes diced
4 stalks celery ribs chopped
2 medium yellow onions diced
5 cloves garlic minced
3 bay laves
¼ cup all-purpose flour
1 teaspoon Johnny's Seasoning salt, or sea salt or to taste
1 teaspoon black pepper
1 teaspoon fresh thyme garnish

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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