New England Razor Clam Chowder

New England Razor Clam Chowder

Candia 0

"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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1 h 15 m servings 575 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 575 kcal
  • 29%
  • Fat:
  • 40.8 g
  • 63%
  • Carbs:
  • 31.6g
  • 10%
  • Protein:
  • 20.5 g
  • 41%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 574 mg
  • 23%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Cook and stir bacon in a large pot over medium-high heat until browned, about 10 minutes. Remove bacon with a slotted spoon to a plate lined with paper towel, reserving drippings in the pot.
  2. Cook and stir potatoes, onion, and garlic in the hot bacon drippings until onions are translucent, 7 to 10 minutes. Stir flour into the potato mixture; cook together for about 1 minute. Add evaporated milk, heavy cream, liquid from clams, and bay leaf to the potato mixture; stir.
  3. Bring the mixture to a simmer, reduce heat to medium, and cook until the potatoes are soft, about 15 minutes. Add clams to the soup; cook until the clams are hot, about 5 minutes. Sprinkle bacon atop the soup. Season with salt and pepper to serve.



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 ing...

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.

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 t...

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!