Razor Clam Chowder
Posted: Wed Dec 29, 2010 10:48 amNorthwest Style Razor Clam Chowder
This is a thick, rich, northwest style clam chowder made with fresh or frozen razor clams.
Ingredients:
1 ½-2 cups razor clams chopped and/or ground
1- (6 ounce) bottle clam juice
1-can chicken broth divided
½ cup good quality white wine (I use Chardonnay)
4 medium sized Yukon gold potatoes peeled and cubed to ½”
4 slices high quality smoked bacon chopped
1 quart half and half divided
1 medium white onion chopped
1 cup celery chopped
1 tablespoon fresh thyme chopped fine
1 teaspoon rubbed sage
1 teaspoon white sugar
1 cube butter divided
¼ cup flour
1 tablespoon olive oil
salt
Fresh ground pepper
Fill a medium pan with enough water to cover potatoes add ½ teaspoon salt and bring to a boil; add potatoes and boil for 8 minutes or until slightly soft but not mushy, then drain.
At the same time, in a large heavy pan, brown the chopped bacon in the olive oil; remove bacon and add the onions, celery and ½ teaspoon salt and sauté until translucent. Add wine plus ½ can of chicken stock and clam juice. Bring to a boil, add bacon and reduce over medium heat for 15 minutes; add potatoes and return to boil; add clams, sage and thyme plus ¼ teaspoon (or more) fresh ground pepper; simmer for 1 minute and remove from heat.
In the meantime, make a light to medium roux with ½ cube of butter and ¼ cup flour; this will take about 10-15 minutes. When roux is complete, whisk in the remaining butter then, over medium heat, slowly whisk in remaining ½ can of chicken stock until completely incorporated then remove from heat; let cool for 5 minutes then quickly whisk in 1 pint of the half and half.
Combine all ingredients, cover and let stand for at least 10 minutes. If chowder is too cool, re-heat over medium heat stirring frequently; heat but do not boil. If chowder is too thick, add some of the remaining half and half; if it is too thin (highly unlikely), add some instant potato flakes.
Serve with sour dough French bread.
This is a thick, rich, northwest style clam chowder made with fresh or frozen razor clams.
Ingredients:
1 ½-2 cups razor clams chopped and/or ground
1- (6 ounce) bottle clam juice
1-can chicken broth divided
½ cup good quality white wine (I use Chardonnay)
4 medium sized Yukon gold potatoes peeled and cubed to ½”
4 slices high quality smoked bacon chopped
1 quart half and half divided
1 medium white onion chopped
1 cup celery chopped
1 tablespoon fresh thyme chopped fine
1 teaspoon rubbed sage
1 teaspoon white sugar
1 cube butter divided
¼ cup flour
1 tablespoon olive oil
salt
Fresh ground pepper
Fill a medium pan with enough water to cover potatoes add ½ teaspoon salt and bring to a boil; add potatoes and boil for 8 minutes or until slightly soft but not mushy, then drain.
At the same time, in a large heavy pan, brown the chopped bacon in the olive oil; remove bacon and add the onions, celery and ½ teaspoon salt and sauté until translucent. Add wine plus ½ can of chicken stock and clam juice. Bring to a boil, add bacon and reduce over medium heat for 15 minutes; add potatoes and return to boil; add clams, sage and thyme plus ¼ teaspoon (or more) fresh ground pepper; simmer for 1 minute and remove from heat.
In the meantime, make a light to medium roux with ½ cube of butter and ¼ cup flour; this will take about 10-15 minutes. When roux is complete, whisk in the remaining butter then, over medium heat, slowly whisk in remaining ½ can of chicken stock until completely incorporated then remove from heat; let cool for 5 minutes then quickly whisk in 1 pint of the half and half.
Combine all ingredients, cover and let stand for at least 10 minutes. If chowder is too cool, re-heat over medium heat stirring frequently; heat but do not boil. If chowder is too thick, add some of the remaining half and half; if it is too thin (highly unlikely), add some instant potato flakes.
Serve with sour dough French bread.