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Picture Of The Month



SD2OR with a trophy fall walleye

Topic: Razor Clam Chowder  (Read 2996 times)

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Kaptain King

  • Rockfish
  • ****
  • Location: Tacoma
  • Date Registered: Jun 2012
  • Posts: 129
I thought clam chowder sounded good on Sunday night after working in the yard. Too windy and cold to take the yak out this weekend so yardwork it was. I used about 14 whole big razor clams for this recipe. If you do not have razor clams or fresh clams, canned will work OK too, just not the same flavor. The razor clams were great in this! They were tender and just melted in your mouth with that great, sweet flavor. I like the Yukon Gold potatoes because they hold their shape the best. My son Quincy loved the chowder but I think he liked the oyster crackers better...He'll learn.

RAZOR CLAM CHOWDER

1) 14 or so Razor clams, roughly chopped
2) 1 yellow onion, chopped
3) 1 leek, white part only, cleaned and chopped
4) 2 Ribs of celery, chopped
5) 3 large Yukon gold potatoes, peeled and cut into small cubes
6) 8 strips thick cut bacon, cut into 1/4 inch pieces
7) 3 cups chicken stock
8) 1 bottle Snow's clam nectar...Or the real thing if you have it.
9) 2 Bay leaves
10) 4-5 sprigs Thyme, tied with butcher twine
11) 3/4 heavy cream
12) Salt and pepper to taste

First render the bacon low and slow to get it nice and crisp; remove from heat and put it on paper towels. I would also put it out of site because others will come into the kitchen and "sample" the bacon and before you know it, it's gone. Add the onion, leek, celery, Bay leaves, and Thyme and saute a few minutes. Also add some salt and pepper at this time to season the mixture - do not brown it. Add the bacon, potatoes, clam nectar, and stock and bring to a boil. Lower the heat and simmer for about 40 minutes to reduce it some and cook the potatoes. Add the chopped clams and the cream and simmer for an additional 20 minutes to cook the clams and cream down. Add a little chopped parsley for color and taste and you are good to go. I also took my immersion blender (boat motor) and pulsed it a few times to make the soup a little creamier. If you do not have an immersion blender, put half the soup into a blender and then transfer it back. Make sure the soup is cool or else it will explode in the blender.







rogerdodger

  • Fish Retriever
  • Sturgeon
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  • roger
  • Location: Florence OR
  • Date Registered: Dec 2012
  • Posts: 1490
oh yeah, that looks tasty...
2019 Hobie Outback (Fish Retriever)



KEELHAULED

  • Lingcod
  • *****
  • Location: Rockaway Beach
  • Date Registered: Jan 2013
  • Posts: 332
Thanks Kaptain.

I will have to give it a try looks really good.
BentRod

Rockaway Beach Oregon

"The sea, once it casts its spell, holds one in its net forever."
-Jacques Cousteau


WayneWhit

  • Herring
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  • OK Trident 13, OK Prowler 11
  • Location: Renton WA
  • Date Registered: Oct 2009
  • Posts: 36
That looks good.  I'm not much of a purist, but I make my clam chowder the "quick way.''
 
 In a large pot, heat 2-cans cream of potato and one can of cheddar cheese soup with about 3-cans of milk.  Pan fry one large walla walla sweet onion in a little ollive oil then add a limit of coarsly shopped razor clams and cook for a few minutes.  Add clams and onions to the soup stock.  A little garlic powder, pepper and sea salt can be added to taste.  Thick and tasty and ready to eat!