Entree: United States – Oregon – Razor Clam Chowder

Serving Size: 6

Approximate Time

Prep 40 min

Cook 25 min

Additional 25 min

Total 1 hr 10 min

Ingredients

- 6 slices (6 oz / 170 g) thick-cut bacon, diced
- 3 tbsp (45 g) unsalted butter
- 3 tbsp (24 g) all-purpose flour
- 1 medium yellow onion, diced (about 8 oz / 225 g)
- 2 stalks celery, diced (approx. 6 oz / 170 g)
- 2 cloves garlic, minced (about 8 g)
- 1/2 cup (120 ml) dry white wine (optional)
- 4 cups (960 ml) clam or fish stock (or low-sodium bottled clam juice diluted with water)
- 1 lb (450 g) Yukon Gold potatoes, peeled and diced to 1/2-inch (1.25 cm) pieces
- 2 lb (900 g) razor clams, shucked and chopped (usable meat)
- Reserved clam liquor from shucking, strained (about 1/2 to 1 cup / 120–240 ml), more as needed
- 1 cup (240 ml) whole milk
- 1 cup (240 ml) heavy cream
- 2 tsp fresh thyme leaves (or 1 tsp dried) (approx. 2 g)
- 1 bay leaf (approx. 1 g)
- 1 to 1 1/2 tsp kosher salt (5–9 g), plus more to taste
- 1/2 tsp freshly ground black pepper (approx. 1 g), plus more to taste
- 2 tbsp chopped fresh flat-leaf parsley (approx. 8 g)
- 1 tbsp fresh lemon juice (15 ml)
- Crusty sourdough bread, for serving (optional)
- Chopped chives or extra parsley, for garnish (optional)

Instructions

Short Description:
A creamy Pacific Northwest chowder starring Oregon razor clams for a sweet, briny flavor and firm texture, with potatoes, bacon, and a touch of cream to make a satisfying main-course soup.

Regional Notes:
This Oregon version uses razor clams harvested from local beaches; their long, tender meats and clean briny flavor distinguish it from New England clam chowders that typically use littlenecks. Razor clams cook very quickly and contribute a chewier bite and distinctive coastal flavor that define this regional chowder.

1. Prepare razor clams: rinse clams to remove surface grit. Place shucked clams in a bowl of cold water with 1 tbsp salt and let sit 20–30 minutes to purge sand; change water once if very sandy. Strain and reserve the clam liquor from shucking, then coarsely chop the clam meat; set both aside.
2. Cook bacon: in a large, heavy-bottomed pot or Dutch oven over medium heat, render the diced bacon until crisp, about 6–8 minutes. Use a slotted spoon to transfer bacon to a bowl and leave the rendered fat in the pot.
3. Sweat vegetables: add the diced onion and celery to the bacon fat and cook over medium heat until softened and translucent, about 6 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.
4. Make the roux: push vegetables to one side, add the butter to the pot and melt. Stir in the flour and cook, stirring constantly, 2–3 minutes to cook the raw flour flavor and form a blond roux.
5. Deglaze and add liquids: slowly pour in the white wine (if using) and scrape up any browned bits. Add the reserved clam liquor and the clam/fish stock, stirring constantly to incorporate the roux. Add the diced potatoes, thyme, bay leaf, and bring to a simmer.
6. Simmer potatoes: reduce heat to medium-low and simmer until potatoes are just tender, about 12–15 minutes. Remove and discard the bay leaf.
7. Finish chowder base: stir in the milk and heavy cream and warm gently—do not boil—until the mixture is hot and slightly thickened, about 3–5 minutes. If the chowder is too thick, add a splash more stock or reserved clam liquor to reach desired consistency.
8. Cook razor clams: add the chopped razor clams and cooked bacon to the pot and simmer gently 2–3 minutes, until the clams are just cooked through and tender. Razor clams cook quickly; overcooking will toughen them.
9. Season and brighten: remove pot from heat. Stir in the fresh lemon juice and chopped parsley. Taste and adjust seasoning with salt and pepper as needed.
10. Serve: ladle chowder into bowls, garnish with extra parsley or chives and an extra grind of black pepper. Serve with crusty sourdough for a complete entree.