I have been making this razor clam chowder recipe for years, and it never fails to impress my family and friends. The dish originated from the coastal regions of New England, where razor clams are abundant and prized for their sweet flavor.
The key to this recipe is the way the clams are cooked in a rich broth with onions, garlic, and potatoes, creating a hearty and comforting soup that’s perfect for a chilly evening. My kids love it when I serve it with a swirl of cream on top, adding a touch of luxury to an already indulgent dish.
As for me, I love how this recipe brings back memories of my childhood, when my mother would make it for me on special occasions. She’d tell me stories about the fishermen who’d bring in fresh clams every day, and how they’d be sold at the local market.
The smell of clams cooking in butter is still nostalgic for me, transporting me back to those carefree days. This recipe is more than just a meal – it’s a connection to my heritage and the people who came before me.
When I make this chowder, I feel like I’m carrying on a tradition that’s been passed down through generations. It’s a feeling that never gets old, and one that I’m grateful to be able to share with my own family and loved ones.
Razor Clam Chowder
4.7 from 1456 votes
A creamy and hearty chowder featuring tender razor clams, smoky bacon, and potatoes. This coastal classic is simmered with aromatics and finished with a touch of cream for a rich, satisfying bowl.
3 cups Yukon Gold potatoes, peeled and cubed (1/2-inch)
2 cups clam juice or fish stock
1 cup heavy cream
2 cups whole milk
2 tablespoons all-purpose flour
2 tablespoons unsalted butter
1 bay leaf
1/2 teaspoon fresh thyme leaves
Salt and white pepper to taste
2 tablespoons fresh parsley, chopped for garnish
👨🍳Directions
1In a large pot over medium heat, cook the diced bacon until crispy, about 5 to 7 minutes.
2Transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of rendered fat in the pot.
3Add the butter to the pot over medium heat.
4Once melted, add the onion, celery, and garlic, and cook until softened, about 4 to 5 minutes, stirring occasionally.
5Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
6Gradually pour in the clam juice while whisking to prevent lumps, then add the milk and cream, stirring until smooth.
7Add the cubed potatoes, bay leaf, and thyme.
8Bring the chowder to a gentle simmer over medium-high heat, then reduce the heat to low and cook uncovered for 15 to 20 minutes, until the potatoes are tender when pierced with a fork.
9Stir in the chopped razor clams and half of the cooked bacon.
10Simmer for 2 to 3 minutes, just until the clams are heated through and tender.
11Do not boil, as clams can become tough.
12Remove the bay leaf and season the chowder with salt and white pepper to taste.
13Ladle into bowls, garnish with the remaining bacon and chopped parsley, and serve hot.
For the best flavor, use fresh razor clams if available. If using frozen, thaw completely and pat dry before adding. Adjust the thickness by adding more milk if desired. This chowder tastes even better the next day.
Watch Video Of How Razor Clam Chowder Works
To store leftover razor clam chowder, let it cool completely and then transfer it to an airtight container. Keep it in the refrigerator for up to three days.
When you are ready to reheat, warm it slowly over low heat on the stovetop, stirring occasionally to prevent the cream from separating. You can also reheat individual portions in the microwave using short bursts, but the stovetop method gives the best texture.
For serving, I like to pair this chowder with crusty bread or oyster crackers for dipping. A simple green salad on the side balances out the richness.
This recipe is always a good idea for any occasion because it is easy to make ahead and feeds a crowd without much fuss. Whether it is a weeknight dinner or a family gathering, this chowder never fails to bring everyone to the table with smiles.
❓ Frequently Asked Questions About Razor Clam Chowder
1. What type of clams are used in this recipe?
Razor clams are the preferred type of clam for this recipe due to their sweet flavor and firm texture.
2. Can I substitute other types of seafood in this recipe?
While you can use other types of seafood like mussels or scallops, razor clams are the best choice due to their delicate flavor and texture.
3. How long does it take to cook the clams?
Cooking the clams takes about 10-15 minutes, or until they’re tender and fragrant.
4. Can I make this recipe ahead of time?
Yes, you can make this recipe ahead of time by cooking the clams and broth separately and then combining them just before serving.
5. What’s the best way to store leftover chowder?
Store leftover chowder in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months.
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