Pacific Razor Clam Chowder Food

WEST COAST CLAM CHOWDER RECIPE:

Steps:

• In a large soup pot over medium heat, saute bacon until crisp and golden brown. Remove bacon with a slotted spoon; drain bacon on paper towels (drain off the bacon fat from the soup pot). Set bacon aside. I do not add the bacon fat back to my clam chowder, but it is your choice!
• Reduce heat to low and add butter and stir until melted. Add onions and cook until they are translucent and soft (about 10 to 15 minutes). Sauteing the onions in the butter is important to achieve the excellent taste. DO NOT SKIP THIS STEP. Add flour, salt, and pepper, stirring constantly until well blended. Gradually add the milk, stirring constantly until sauce comes to a boil and thickens.
• Making a large quantity of clam chowder:
• Since I usually make a large pot (sometimes a couple of pots) of clam chowder for my family, I make a Roux with flour and butter for thickening the chowder to my liking:
• First use some of the butter to saute the onions.
• Then using equal parts of butter and flour, melt the butter over medium-low heat. Whisk the flour and butter together. Cook, stirring, it until the flour/butter mixture are well blended and starts to lose its raw flour smell. NOTE: A good guideline is to use 1 tablespoon of flour for every 2 cups of liquid you have, but adjust to your taste.
• Slowly add the milk to the roux, stirring constantly to blend well.
• My family likes a thinly-thickened chowder, but thicken to your liking.
• Add the cut-up potatoes and simmer approximately 10 to 15 minutes or until the potatoes are soft.
• Add the cooked bacon, clams and clam liquid; simmer until thoroughly heated. Season to taste with additional salt and pepper.
• Serve in large soup bowls. I sometimes like to add a dollop of butter on top of each bowl of clam chowder (your choice).
• Serve with crackers or bread.
• Our family likes to serve this clam chowder with Never-Fail Popovers.
• Makes 8 servings.

FRIED RAZOR CLAMS

Steps:

• Heat the oil in a large skillet over medium heat.
• In a bowl, mix crushed crackers with black pepper, cayenne pepper, paprika, and garlic powder. Place eggs in a separate bowl. Dip clams into eggs, then into cracker mixture to evenly coat.
• Fry clams in the hot oil until golden brown. Do not over cook.

RAZOR CLAM CHOWDER

Steps:

• Cook the bacon until crisp and set aside, reserving the bacon grease.
• In the same pan used to cook the bacon, add diced onion to the bacon grease and cook until they are soft and translucent.
• Transfer the onion to a large stockpot.
• Add the potatoes, chicken stock, thyme, and oregano and bring to a simmer for 15 minutes. Stir occasionally.
• Chop the bacon and add it to the pot with the clams and clam juice and cook for an additional 5 minutes on medium to low heat. You want your pot to become hot but do not allow it to boil, as the clam meat can easily overcook and become tough.
• Pour in the heavy cream and mix well. Continue cooking on low for an additional 5 minutes.
• Just before serving, slowly sprinkle in the flour one tablespoon at a time while continuing to stir. If you'd like thinner chowder, add only 1 or 2 tablespoons. Heat for an additional 2-3 minutes until the chowder is mixed well and begins to thicken.
• Add salt and pepper to taste.

PACIFIC NORTHWEST RAZOR CLAM CHOWDER

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

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 RIM CLAM CHOWDER

Steps:

• Cook bacon in a medium size stock pot until crisp.
• Add potatoes, carrot, onion and celery.
• Cook stirring frequently until onions are tender.
• Add evaporated milk, coconut milk, clam nectar and clams.
• In a small jar mix together water and corn starch.
• Add corn starch mixture to stock pot.
• Add remaining ingredients.
• Heat until just below boiling.
• Reduce to simmer.
• Serve when potatoes are tender (about 20 minutes).

CLAM CHOWDER

Steps:

• First, shuck the clams and remove the bellies. Clean the clams and then chop them into small pieces. Put to the side until ready to add to the pot.
• Heat the butter in a stockpot over medium-high heat. Add the celery and sweet onion and cook, mixing often, until they begin to soften. Next, sprinkle in the salt, black pepper and seafood boil seasoning. Add the self-rising flour to make a roux. Reduce the heat to medium-low. Stir in the clams and clam juice.
• Meanwhile, cook the bacon and finely chop. Add to the pot. Add the potatoes along with the scallions. Stir to combine. Lastly, add the milk and half-and-half. Stir to warm. Serve in a bowl with parsley as a garnish.