Razor clamming is hard. Razor clam chowder is easy! This recipe was so ultra simple, we made it the day after Thanksgiving, when most people really do not feel like cooking. And it was delicious. The flavor was no doubt enhanced by the fact that the clams we’d caught ourselves and frozen fresh just two weeks earlier were much tastier than any we’d had from the store, but I think this recipe, which we got from the State of Washington, would be a good bet even for the landlocked. Though posted at the Washington site for razor clam enthusiasts, I think the recipe would work just fine with other types of clams, too. Also, we played pretty fast and loose with the amount of clams we used, and it still turned out great. –Mary T. Click for this easy, yummy clam chowder recipe!
Razor Clam Chowder
2 Tbl. diced bacon or salt pork (we used three strips of bacon)
1/2 C. chopped onion
1 C. diced raw potatoes (we used more potatoes — probably about a cup and a half)
2 C. water
1 pint clams ground or chopped and liquid (we definitely had more than a pint, but no one complained)
1 can evaporated milk (to make this just slightly healthier, we used a fat-free variety)
3 Tbl. butter
1 tsp. salt
1/4 tsp. white pepper
NOTE: We prepared everything, including the sauteed items, in the same soup pot. Bacon fat = flavor, right?
Saute pork or bacon until crisp. Remove scraps from pan and reserve for use later as a garnish. Add chopped onion to hot fat, saute until tender but do not brown. Combine cooked onion and diced potatoes in a deep saucepan. Add water, bring to a simmer for about 15 minutes or until potatoes are done. Stir in clams and all other ingredients. Heat until piping hot, but do not boil. Serves 6.