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Razor Clam Chowder

Name: Razor Clam Chowder
Total time: 50 min
Yield: 4 servings
Ingredients: 1 lb razor clams, cleaned and chopped (with their liquor); 4 oz bacon, diced; 1 onion, diced; 2 celery sticks, diced; 1 lb potatoes, cut in 1/2-inch dice; 2 cups clam or fish stock; 1 1/2 cups whole milk; 1/2 cup cream; 2 tbsp butter; 2 tbsp flour; Thyme; Black pepper

50 min · Serves 4

Pacific Northwest

INGREDIENTS

1 lb razor clams, cleaned and chopped (with their liquor)
4 oz bacon, diced
1 onion, diced
2 celery sticks, diced
1 lb potatoes, cut in 1/2-inch dice
2 cups clam or fish stock
1 1/2 cups whole milk
1/2 cup cream
2 tbsp butter
2 tbsp flour
Thyme
Black pepper

METHOD

Render the bacon until crisp and lift it out, leaving the fat behind.
Soften the onion and celery in the fat, then stir in the butter and flour and cook 2 minutes.
Whisk in the stock and the clam liquor, add the potatoes and thyme, and simmer 15 minutes until tender.
Add the milk and cream and bring back to a bare simmer. Do not let it boil.
Stir in the chopped clams and cook just 2 minutes, until barely firm.
Season with pepper, top with the bacon, and serve.

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