NEW ENGLAND RAZOR CLAM CHOWDER
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.
Provided by Candia Mathieson
Categories Soups, Stews and Chili Recipes Chowders Clam Chowder Recipes
Time 1h15m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 574.9 calories, Carbohydrate 31.6 g, Cholesterol 112.3 mg, Fat 40.8 g, Fiber 3.1 g, Protein 20.5 g, SaturatedFat 17.6 g, Sodium 574 mg, Sugar 6.9 g
PACIFIC SEAFOOD'S CLAM CHOWDER
The Pacific Seafood had the best clam chowder and my wife and I were sad to see it close. Searching the web, I found a newspaper article that had their clam chowder recipe printed in 1992. Though I haven't made it yet, I certainly am looking forward to making it.
Provided by Stan Y.
Categories For Large Groups
Time 1h30m
Yield 20 serving(s)
Number Of Ingredients 17
Steps:
- Melt the butter in a large, heavy casserole. Add the bacon and saute until crisp. Add the leek, onion and celery and saute until soft and barely golden.
- Stir in the seasonings, clam juice, clams, potatoes and white wine. Cook gently until the potatoes are tender.
- Add the light cream, salt and pepper. Thicken with equal parts flour and butter that have been mixed together.
- [Joan's note: Marranate tells me the chefs create a roux with the butter and flour. Without testing this recipe, I'm not sure how much roux you'll need, so you may as well make a lot. (It keeps well in the freezer, and you can use it to thicken other sauces and soups.).
- In a heavy-bottomed saucepan over very low heat, melt 1 stick of butter. Sprinkle 1/2 cup flour over the butter while whisking the mixture. Cook, whisking continuously, until the mixture is smooth and a pale golden color.
- Add 3/4 of the roux to the soup and continue to cook until the soup thickens. Add the remaining roux if you need it, cooking the soup a bit after the final addition.
Nutrition Facts : Calories 325.1, Fat 26.3, SaturatedFat 16.1, Cholesterol 94.1, Sodium 233.9, Carbohydrate 15.4, Fiber 1, Sugar 2, Protein 7.4
PACIFIC RAZOR CLAM CHOWDER
This is out of my KCTS Chefs 2003 cookbook...Chef Ludger Szmania with Szmania's Magnolia restaurant in Seattle includes this recipe in his popular personal cooking classes he holds at his restaurant. Prep time doesn't include cleaning the clams.
Provided by teresas
Categories Chowders
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
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!
CLAM CHOWDER
Steps:
- First, shuck the clams and remove the bellies. Clean the clams and then chop them into small pieces. Put to the side until ready to add to the pot.
- Heat the butter in a stockpot over medium-high heat. Add the celery and sweet onion and cook, mixing often, until they begin to soften. Next, sprinkle in the salt, black pepper and seafood boil seasoning. Add the self-rising flour to make a roux. Reduce the heat to medium-low. Stir in the clams and clam juice.
- Meanwhile, cook the bacon and finely chop. Add to the pot. Add the potatoes along with the scallions. Stir to combine. Lastly, add the milk and half-and-half. Stir to warm. Serve in a bowl with parsley as a garnish.
FRIED RAZOR CLAMS
A simple recipe for fried razor clams, a western Washington treat. Sometimes I fry the bodies, reserving the tougher necks for chowder. Dip in cocktail sauce. The spicier the better for me!
Provided by SALMONSNAGGER
Categories Appetizers and Snacks Seafood
Time 25m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 215 calories, Carbohydrate 25 g, Cholesterol 96.3 mg, Fat 9.2 g, Fiber 1.2 g, Protein 7.6 g, SaturatedFat 1.7 g, Sodium 405.3 mg, Sugar 0.5 g
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