Best 3 Pacific Northwest Razor Clam Chowder Recipes
In the heart of the Pacific Northwest’s culinary scene, razor clams take center stage in a symphony of flavors. This delectable bivalve is the star of the show in our razor clam chowder recipe, a creamy, savory delight that captures the essence of the region’s coastal bounty. Razor clams, with their tender and slightly briny flesh, are simmered in a rich broth infused with aromatic vegetables, herbs, and spices. The velvety chowder is further enriched with the addition of potatoes and corn, creating a hearty and satisfying dish that is perfect for a chilly day by the Puget Sound or as a taste of the Pacific Northwest wherever you are.
But our culinary journey doesn’t stop there. Alongside the razor clam chowder recipe, you’ll find a selection of equally enticing dishes that showcase the culinary diversity of the Pacific Northwest. From Dungeness crab cakes bursting with succulent crab meat to creamy clam dip that is perfect for any gathering, these recipes are sure to tantalize your taste buds and leave you craving more.
So, gather your ingredients, fire up the stove, and let’s embark on a culinary adventure that celebrates the flavors of the Pacific Northwest. Whether you’re a seasoned chef or just starting your culinary journey, these recipes are designed to inspire, delight, and create lasting memories around the dinner table.
PACIFIC NORTHWEST RAZOR CLAM CHOWDER
I'm lucky to live in a part of the country that has an abundance of amazing seafood. One of the things specific to the Pacific Northwest are razor clams. I created this chowder recipe last December and it tastes amazing! I hope you enjoy it as much as we have! One thing that I had to adapt when posting the recipe to this site is...
Provided by Laurrie Piland
Categories Chowders
Time 1h
Number Of Ingredients 18
Steps:
- 1. In large saucepan, add clams with juice, milk, cream cheese, butter, heavy cream (if using), thyme, parsley, Tabasco and red pepper flakes. Heat gently over low heat.
- 2. In a skillet, render the bacon until it's not quite crisp. Add in potatoes, celery, shallot and garlic...fry until potatoes are just about tender. Add to milk-clam mixture.
- 3. Heat SLOWLY over LOW heat until potatoes are tender. Add in instant potato flakes, a tablespoon at a time, until the chowder is the thickness you would like it to be. Add salt and pepper to taste. Garnish with chopped chives.
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!
PACIFIC NORTHWEST CLAM CHOWDER
Although creamy clam chowder is usually associated with the New England region of our country, my ancestors might differ on the subject! As settlers in the northwest "Territory of Washington," they cooked with an abundance of salmon, oysters, crabs and clams from the cold waters of the Pacific. Having grown up in Oregon, I...
Provided by Cindy DeVore
Categories Seafood
Time 1h
Number Of Ingredients 14
Steps:
- 1. Wrap a loaf of sourdough bread in foil and place it in the oven. Warm at 200 degrees while you prepare and cook your chowder.
- 2. Chop up your small red-skinned potatoes. (Tip: the first part of cooking this chowder happens fast, and it's easy to scald, so it's important to have all ingredients measured and ready to add to the saucepan as you're cooking.)
- 3. Chop up your shallot. Open and drain cans of clams, reserving 1 cup of clam juice to set aside.
- 4. In a large saucepan, heat oil and add chopped shallot. Cook shallot on low to medium heat for 2 to 3 minutes, stirring constantly. Add wine, continue stirring, and cook 1 minute. Slowly whisk in flour, a little at a time, stirring constantly, and cook about 30 seconds.
- 5. Gradually stir in half & half and chicken broth. As mixture begins to simmer, add the reserved clam juice (8 oz).
- 6. Add potatoes. Cover and simmer on very low heat for 20 to 25 minutes. Check simmer and stir occasionally to prevent scalding. (Check potatoes by piercing with a fork to ensure they are done.)
- 7. When potatoes are tender, add clams, Old Bay seasoning, salt and pepper. Again bring to a light simmer, and turn off heat.
- 8. Remove bread from oven and slice to serve with chowder.
- 9. Ladle clam chowder into bowls, and top with chopped parsley if desired. Serve with slices of warm crusty bread and butter.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your chowder.
- Don't overcook the clams. They should be cooked just until they are opaque.
- Use a good quality clam juice. This will also help to enhance the flavor of the chowder.
- Don't be afraid to experiment with different ingredients. You can add other vegetables, such as corn, potatoes, or carrots, to the chowder. You can also add different herbs and spices, such as thyme, rosemary, or bay leaves.
- Serve the chowder hot with crusty bread or crackers.
Conclusion:
Razor clam chowder is a delicious and hearty dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. So next time you're looking for a comforting meal, give this recipe a try. You won't be disappointed.
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