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 8servings
Ingredients
1tsp.olive oil
1/2lbBacon, chopped
1 1/2CupsYellow onion, diced
1 1/2CupsCelery, diced
1tsp.White pepper
1Tbsp.Fresh thyme chopped
1/2Tbsp.Fresh oregano, chopped
1/2lbButter
1 1/2tsp.salt
1 1/4Cupsall-purpose flour
4 1/2CupsWater
2CupsRed potatoes, diced
1lbFresh Razor Clam meat, chopped
1 1/3CupWhole 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.