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New England Razor Clam Chowder

New England Razor Clam Chowder

  • Prep

    20 m
  • Cook

    55 m
  • Ready In

    1 h 15 m
Candia

Candia

Thick New England clam chowder using razor clams. My family likes to harvest razor clams on the Washington coast. We clean and freeze our clams. You might be able to use canned clams. My husband like thick clam chowder. If you do not want it as thick omit flour, and/or use milk instead of cream. Serve with bread and salad.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 575 kcal
  • 29%
  • Fat:
  • 40.8 g
  • 63%
  • Carbs:
  • 31.6g
  • 10%
  • Protein:
  • 20.5 g
  • 41%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 622 mg
  • 25%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. 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.
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Reviews

joesequim
2

joesequim

4/14/2014

I also live in Washington state and go razor clamming with family and friends. I did as directed, but also added a little diced celery just because it was in the fridge. This is a great recipe that I will use again. Simple ingredients but big flavor. Thank you.

Sharalyn
1

Sharalyn

6/2/2014

It is very thick and creamy! We served ours in sourdough bread bowls and it was divine. What a dish. Great flavors. Exactly what I was looking for. Thank you!

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