Delicious Pacific Razor Clam Chowder Recipe (Lactose Free)

We love a good clam chowder during the cold months of the year. This recipe is even more fun because we harvested the main ingredient ourselves! So, after spending a rainy, chilly night scouring the beach for Pacific Razor Clams, this was an especially warm bowl of soup!

Cleaning the razor clams can seem really daunting at first, but we (and by “we”, I mean Harry cleans them and I cook them ha ha!) have a really good method down now. You can watch Harry wrangle one of them by checking out the video below. He makes it look easy! I think the most difficult part was trying to stay warm since we did all of the cleaning OUTSIDE of the trailer!

Even if you don’t harvest and clean your own razor clams, we hope you enjoy our lactose free pacific razor clam chowder recipe, and be sure to let us know if you tried it!

Pacific Razor Clam Chowder

Classic clam chowder with a Pacific Northwest twist.

5 from 4 votes

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Course Main Course, Soup

Cuisine American

Servings 4 people

Calories 800 kcal

Equipment

• 1 Dutch Oven or large stock pot

Ingredients

  

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• 2 tbsp unsalted lactose free butter
• 6 slices bacon cut into small dice
• 1 large leek dark-green parts cut off, halved lengthwise, cleaned, and cut into small dice
• 2 celery ribs cut into small dice
• 2 bay leaves dried
• 1/2 tsp dried thyme
• 1/8 tsp cayenne pepper or more for extra heat
• 1 lb yukon gold potatoes unpeeled, cut into medium dice
• 1 8 oz bottle clam juice
• 1 1/2 cups lactose free half and half
• 3/4 lb fresh cleaned pacific razor clam meat cut into small dice
• 2 tsp fish sauce (optional)
• salt to taste
• green onions chopped, for garnish
• tobasco or preferred hot sauce, for serving
• oyster crackers or preferred crackers, for serving

Instructions

 

• In a Dutch oven or stock pot, add the lactose free butter and bacon and cook over medium heat, stirring occasionally, until the bacon begins to crisp, about 8 to 10 minutes. Using a slotted spoon or tongs, transfer about half the bacon to a paper towel–lined plate; reserve for garnish.
  2 tbsp unsalted lactose free butter, 6 slices bacon
  
• Add the leek to the remaining bacon in the Dutch oven or stock pot and cook, stirring occasionally, until leeks are tender, about 3 minutes. Add the diced celery, bay leaves, thyme, and cayenne and cook for about 1 minute. Add the potatoes and increase the heat to medium-high. Cook the potatoes for 3 minutes, stirring occasionally.
  1 large leek, 2 celery ribs, 2 bay leaves, 1/2 tsp dried thyme, 1/8 tsp cayenne pepper, 1 lb yukon gold potatoes
  
• Add the clam juice and just enough water to cover the potatoes, scraping any browned bits from the bottom of the pan. Bring to a boil then reduce to a simmer. Cook until the potatoes are tender. Add the lactose free half and half, return to a simmer, then simmer for about 10 minutes. Bring the chowder to a boil, turn off the heat, add the razor clam meat, cover, and let stand for 1 to 2 minutes; this will be enough to gently poach the clam meat without letting it become rubbery. Add fish sauce, if using and season with salt to taste.
  1 8 oz bottle clam juice, 1 1/2 cups lactose free half and half, 3/4 lb fresh cleaned pacific razor clam meat, 2 tsp fish sauce, salt
  
• Ladle the chowder into bowls and top with reserved bacon and green onions. Serve with crackers and hot sauce, if desired.
  green onions, tobasco, oyster crackers
  

Notes

We cook with lactose free ingredients. Feel free to substitute with regular milk ingredients if desired. If you do not have access to fresh or canned razor clams, canned or fresh manila clams can be substituted.

Nutrition

Serving: 4gCalories: 800kcalCarbohydrates: 45gProtein: 35gFat: 50gCholesterol: 200mgFiber: 5g

Keyword chowder, lactose free, razor clams

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