Entree: United States – Oregon – Razor Clam Chowder

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 40 min

Cook 25 min

Additional 25 min

Total 1 hr 10 min

Ingredients

Thick-cut bacon, 170 g (6 oz), diced
Unsalted butter, 45 g
All-purpose flour, 24 g
Yellow onion, 225 g (about 8 oz), diced
Celery, 170 g (about 6 oz), diced
Garlic, 8 g, minced
Dry white wine, 120 ml (optional; approximately 120 g)
Clam stock, 960 ml (approximately 960 g); use clam stock or diluted bottled clam juice
Yukon Gold potatoes, 450 g (1 lb), peeled and diced
Razor clam meat, 900 g (2 lb), shucked and chopped (estimated edible portion: 900 g)
Reserved strained clam liquor, 120–240 ml (approximately 120–240 g), plus more as needed
Whole milk, 240 ml (approximately 240 g)
Heavy cream, 240 ml (approximately 240 g)
Fresh thyme leaves, 2 g (or dried thyme, 1 tsp; optional substitution)
Bay leaf, 1 g
Kosher salt, 5–9 g, plus more to taste
Black pepper, 1 g, plus more to taste
Fresh flat-leaf parsley, 8 g, chopped
Fresh lemon juice, 15 ml (approximately 15 g)
Crusty sourdough bread, optional, amount not specified
Chopped chives or extra parsley, optional garnish, amount not specified

Instructions

1. Rinse the shucked razor clam meat to remove surface grit. If desired, soak it in cold salted water for 20–30 minutes, changing the water once if sandy. Strain and reserve the shucking liquor, then coarsely chop the clam meat.
2. In a large heavy-bottomed pot over medium heat, cook the diced bacon until crisp, about 6–8 minutes. Transfer it with a slotted spoon to a bowl, leaving the rendered fat in the pot.
3. Add the onion and celery to the pot and cook over medium heat until softened and translucent, about 6 minutes. Add the garlic and cook for 30–60 seconds, until fragrant.
4. Push the vegetables to one side. Add the butter and melt it, then stir in the flour. Cook, stirring constantly, for 2–3 minutes to make a blond roux.
5. If using wine, pour it in slowly and scrape up any browned bits. Add the reserved clam liquor and clam stock, stirring to incorporate the roux. Add the potatoes, thyme, and bay leaf; bring to a simmer.
6. Reduce the heat to medium-low and simmer until the potatoes are just tender, about 12–15 minutes. Remove and discard the bay leaf.
7. Stir in the milk and cream. Warm gently without boiling until hot and slightly thickened, about 3–5 minutes. If needed, add a splash more stock or clam liquor to adjust the consistency.
8. Add the chopped razor clams and cooked bacon. Simmer gently for 2–3 minutes, just until the clams are cooked through; avoid overcooking, which can toughen them.
9. Remove the pot from the heat. Stir in the lemon juice and parsley. Season with the salt and black pepper, adjusting to taste.
10. Serve in bowls, with optional sourdough bread. Garnish with optional chopped chives or extra parsley and additional black pepper.