Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

pacific northwest razor clam chowder

(2 ratings)
witchywoman1969 avatar
Recipe by
Laurrie Piland
@witchywoman1969
Longview, WA

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 that we work in "limits" meaning 15 clams. My recipe calls for one limit. You can simply substitute 2-3 cans of clams instead.

(2 ratings)
yield 8 serving(s)
prep time 30 Min
cook time 30 Min

Ingredients For pacific northwest razor clam chowder

  • 2-3 can
    chopped clams with juice (i use 1 limit of razor clams (15) that have been frozen and thawed
  • 6
    small red potatoes, chopped
  • 1/2 lb
    applewood smoked bacon, sliced
  • 3
    shallots, chopped
  • 5
    celery stalks with leaves, chopped
  • 4 clove
    garlic, minced
  • 1-8 oz
    brick of reduced fat cream cheese
  • 1/4 c
    butter
  • 5 c
    whole milk
  • 1/2 pt
    heavy cream (optional)
  • 2 tsp
    fresh thyme leaves
  • 2 Tbsp
    fresh italian flat-leaf parsley, finely chopped
  • 1 Tbsp
    fresh chives, minced
  • 2 dash
    tabasco sauce
  • 1 pinch
    crushed red pepper flakes
  • 1/4 c
    instant potato flakes
  • 1 pinch
    pink himalayan sea salt
  • 1 pinch
    coarsely ground black pepper

How To Make pacific northwest razor clam chowder

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Pacific Northwest Razor Clam Chowder:

ADVERTISEMENT