Recipe by Candia
"Thick New England clam chowder using razor clams. My family likes to harvest razor clams on the Washington coast. We clean and freeze our clams. You might be able to use canned clams. My husband like thick clam chowder. If you do not want it as thick omit flour, and/or use milk instead of cream. Serve with bread and salad."
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thick-cut bacon strips, diced
1 (12 fluid ounce) can
frozen razor clams, thawed with liquid reserved
salt and ground black pepper to taste
Five stars for easy & quick prep. Four stars for flavor. I am a razor clam digger and fan so I was anxious to try this recipe. I have to admit enjoying my recipe better because of additional ingredients. (like celery & thyme and those would be a great addition to this) This was still a very good recipe that takes alot less time to put together than my old recipe. Thanks for sharing!
I also live in Washington state and go razor clamming with family and friends. I did as directed, but also added a little diced celery just because it was in the fridge. This is a great recipe that I will use again. Simple ingredients but big flavor. Thank you.
It is very thick and creamy! We served ours in sourdough bread bowls and it was divine. What a dish. Great flavors. Exactly what I was looking for. Thank you!
We have already made this three or four times and it is the best recipe we've found for our Washington razor clams. The combination is the perfect consistency and makes great leftovers.
* Percent Daily Values are based on a 2,000 calorie diet.
New England Razor Clam Chowder
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 575
** Calories from Fat: 368
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