Pacific Razor Clam Chowder Recipes

Steps:

• 1. In large saucepan, add clams with juice, milk, cream cheese, butter, heavy cream (if using), thyme, parsley, Tabasco and red pepper flakes. Heat gently over low heat.
• 2. In a skillet, render the bacon until it's not quite crisp. Add in potatoes, celery, shallot and garlic...fry until potatoes are just about tender. Add to milk-clam mixture.
• 3. Heat SLOWLY over LOW heat until potatoes are tender. Add in instant potato flakes, a tablespoon at a time, until the chowder is the thickness you would like it to be. Add salt and pepper to taste. Garnish with chopped chives.

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes., In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes., Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.

Steps:

• Heat the oil in a large skillet over medium heat.
• In a bowl, mix crushed crackers with black pepper, cayenne pepper, paprika, and garlic powder. Place eggs in a separate bowl. Dip clams into eggs, then into cracker mixture to evenly coat.
• Fry clams in the hot oil until golden brown. Do not over cook.

Steps:

• On high heat in a 2-quart pot, melt the butter.
• Add the onion and garlic and saute' until lightly browned.
• Add the celery, potatoes, chicken stock and white wine.
• Cook until potatoes are done, then add leeks and cream.
• Continue to add herbs, parsley, salt and pepper to taste.
• Let simmer for about 2 to 3 minutes, then add the razor clam meat.
• Simmer for 15 more minutes and serve.
• Serve with crusty French bread and more white wine!

Steps:

• 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.
• Cook and stir potatoes, onion, and garlic in the hot bacon drippings until onions are translucent, 7 to 10 minutes. Stir flour into the potato mixture; cook together for about 1 minute. Add evaporated milk, heavy cream, liquid from clams, and bay leaf to the potato mixture; stir.
• Bring the mixture to a simmer, reduce heat to medium, and cook until the potatoes are soft, about 15 minutes. Add clams to the soup; cook until the clams are hot, about 5 minutes. Sprinkle bacon atop the soup. Season with salt and pepper to serve.