Pacific Razor Clam Chowder Recipe

Cooking Directions

• STEP 1.Clean and chop the razor clams, potatoes, onions, and bacon.
• STEP 2.In a large pot, cook the bacon until crispy. Remove the bacon and set aside, leaving the bacon fat in the pot.
• STEP 3.Add the onions and potatoes to the pot and cook until the onions are translucent and the potatoes are tender.
• STEP 4.Add the chopped razor clams and cook for a few minutes until they are cooked through.
• STEP 5.Pour in the clam juice and chicken broth, and bring the mixture to a simmer.
• STEP 6.Stir in the heavy cream and season with salt and pepper to taste.
• STEP 7.Simmer the chowder for about 10 minutes, allowing the flavors to meld together.
• STEP 8.Serve the Pacific Razor Clam Chowder hot, garnished with the crispy bacon and a side of crusty bread.

Cooking Tips

• Make sure to clean the razor clams thoroughly before chopping them.
• For a thicker chowder, you can mash some of the cooked potatoes.
• Feel free to add other seafood, such as shrimp or crab, for extra flavor.
• Garnish the chowder with fresh herbs, such as parsley or chives, for added freshness.

Storage and Serving

• Store any leftover chowder in an airtight container in the refrigerator for up to 3 days.
• Reheat the chowder on the stovetop over low heat, stirring occasionally.
• Serve the chowder hot with a side of crusty bread or oyster crackers.