Pacific Razor Clam Chowder Recipe

1. 1

   In a Dutch oven, combine butter and bacon and cook over medium heat, stirring occasionally, until the bacon begins to brown and crisp, 7 to 10 minutes. Using a slotted spoon, transfer half the bacon to a paper towel-lined plate; reserve for garnish.

2. 2

   Add the leek to the remaining bacon in the Dutch oven and cook, stirring, until tender, about 3 minutes. Add the diced celery, bay leaves, thyme, and cayenne and cook for 1 minute. Add the potatoes and increase the heat to medium-high. Cook the potatoes for 3 minutes, stirring occasionally.

3. 3

   Add the vermouth and bring to a boil, scraping up any brown bits from the bottom of the pot. Add the clam juice and just enough water to cover the potatoes (about 8 ounces/240ml). Bring to a boil, reduce to a simmer, then cook until the potatoes are tender. Add the cream, return to a simmer, then simmer for 10 minutes. Bring the chowder to a boil, turn off the heat, add the razor clam meat, cover the pot, and let stand for 1 minute; this will be enough to gently poach the clam meat without letting it become rubbery. Add fish sauce, if using. Season with salt.

4. 4

   Ladle soup into bowls and top with reserved bacon and celery leaves. Serve, allowing diners to add hot sauce and crumbled crackers to their bowls as desired.

* Per serving · 4 servings · Values may vary.

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