Pacific Coast Razor Clam Chowder

It’s National Clam Chowder Day! With all the snow and cold weather we’ve had here in Portland this week, it’s the perfect time to whip up a warm, hearty meal. This delicious Pacific Coast Razor Clam Chowder has fresh clams, fresh herbs, and a lot of butter, all of which come together in this thick and creamy soup.

My parents moved to the Washington Coast 8 years ago. While I’d been in the PNW for a bit before that, it wasn’t until I started visiting them in their new home that I recognized the abundance of beautiful shellfish we have in this area. My dad reaches his razor clam limit every time he ventures out and if I’m lucky he spoils me with homemade chowder when I visit. Yet that doesn’t stop me from wanting to have my own go at it! I found the clams I used in this chowder at my local farmer’s market from a vendor who has a shop up on the Washington Coast. It’s a true luxury to have such great access to local seafood here in Portland.

The recipe below I adapted from Chef Ryan Ziegler’s wonderful chowder that is served at Line & Lure in Ridgefield, WA. My favorite thing about it is how thick and creamy it is. When it comes to soups and stews the heartier the better, I think! This is jam packed with a full pound of clam meat, potatoes, bacon and onions and celery. Every bite will leave you wanting more. Also, if you’re interested in these amazing homemade bread bowls, Sally’s Baking Addiction has an fantastic recipe that I highly recommend.

If you’re ever craving a beach trip or a little taste of something fresh from the seaside, give this Pacific Coast Razor Clam Chowder a go! You can throw it together in about a half hour (excluding razor clam harvesting time 😉 ), and it’s the perfect comfort food for this time of year.

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Pacific Coast Razor Clam Chowder

This delicious Pacific Coast Razor Clam Chowder has fresh clams, fresh herbs, and a lot of butter, all of which come together in this thick and creamy soup.

Servings 8 servings

Ingredients

• 1 tsp. olive oil
• 1/2 lb Bacon, chopped
• 1 1/2 Cups Yellow onion, diced
• 1 1/2 Cups Celery, diced
• 1 tsp. White pepper
• 1 Tbsp. Fresh thyme chopped
• 1/2 Tbsp. Fresh oregano, chopped
• 1/2 lb Butter
• 1 1/2 tsp. salt
• 1 1/4 Cups all-purpose flour
• 4 1/2 Cups Water
• 2 Cups Red potatoes, diced
• 1 lb Fresh Razor Clam meat, chopped
• 1 1/3 Cup Whole milk
• Fresh parsley for garnish

Instructions

• In a large pot or dutch oven, heat oil over medium heat. Add chopped bacon and cook, stirring occasionally, until bacon begins to brown and crisp, about 6 minutes. Remove 2 Tbsp. of bacon and save for garnish.
• Add celery and onion to bacon and cook for 2-3 minutes until they begin to become translucent. Then add butter, herbs and seasonings and stir until the butter has melted.
• Reduce heat to medium low and whisk flour in in three batches to create a thick roux.
• Slowly whisk in water until well combined. Add in clams and potatoes and bring to a light boil. Reduce to low, cover, and let simmer for 10-12 minutes until potatoes are nearly tender.
• Stir in milk and simmer for an additional 10 minutes uncovered.
• Pour into bowl, garnish with reserved bacon, fresh parsley, and fresh cracked black pepper.

Notes

Adapted from Chef Ryan Ziegler's recipe served at Line & Lure.