Pacific Razor Clam Chowder
Classic clam chowder with a Pacific Northwest twist.
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Equipment
- 1 Dutch Oven or large stock pot
Ingredients
- 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
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