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MILKY-WHITE SOUP WITH RAZOR CLAMS; CLAM CHOWDER, USA

Potatoes, Celery, Onion

Potatoes, Celery, Onion

Wild Pacific Razor Clams

Wild Pacific Razor Clams

Milk, Cream, Ghee

Milk, Cream, Ghee

Clam Juice, Bay Leaves, Sea Salt, Black Pepper

Clam Juice, Bay Leaves, Sea Salt, Black Pepper

Ingredients

Razor Clams – 1 pound (454 grams)

Yukon Gold Potatoes – 4 medium size 

Cipollini Yellow Onion – 1 medium size

Celery – 2 stalks

Ghee – 30 grams

Natural Clam Juice – 16 ounces (473ml)

Whole Milk – 2 cups (473ml) 

Cream – 1 cup (236ml) 

Freshly Ground Black Pepper – 1 teaspoon 

Fresh Bay Leaves – 3 leaves

Sea Salt – 1 teaspoon

Fresh Parsley – a few pieces 

Clam Chowder – In the 18th century, the clam chowder was introduced to New England, a region in the northeast of the USA.  The New England clam chowder, a hearty creamy soup, is traditionally made with clams, potatoes, celery, onion and cream.  Across the northeastern coast of the USA and in the rest of the country, many versions of clam chowder are made, including a milky-white chowder, a clear broth chowder and a tomato-based chowder.  In our recipe, we use quality ingredients sourced in the Pacific Northwest of the USA.  We use Wild Pacific Razor Clams produced by Quinault Pride (quinaultpride.online), owned by the Quinault Indian Nation.  The locally grown Cipollini Yellow Onions add some natural sweetness to our soup.  The fresh milk, cream and ghee are made at a farm outside of Seattle.  We use 2 bottles (8 ounces each) of Clam Juice produced by Bar Harbor Foods in Maine, in the northeast of the USA.  Our recipe was inspired after visiting Fisherman’s Wharf in San Francisco where we degusted a variety of clam chowders.  Our clam chowder has a flavorful milky-white broth and chunks of delicious razor clams.

Diced Potatoes, Celery, Onion

Diced Potatoes, Celery, Onion

Chopped Razor Clams

Chopped Razor Clams

Sautéed Celery and Onion

Sautéed Celery and Onion

USA, Clam Chowder

USA, Clam Chowder

Preparation Method

Step 1 – Finely chop the celery and onion.  In the Dutch oven, heat the ghee and sauté the celery and the onion on medium heat for five minutes until the vegetables soften.   

Step 2 –Add the clam juice, potatoes, bay leaves and fresh black pepper, then boil on medium-low heat until the potatoes become tender. 

Step 3 – Cut the razor clams into small chunks and set aside.  Add the milk and cream to the Dutch oven and simmer for 10 minutes.

Step 4 – Add the chopped clams and simmer for 5-10 minutes.  Note: It is important not to overcook the razor clams, so they do not become chewy.    

Step 5 – Pour the clam chowder into bowls and sprinkle with chopped fresh parsley.

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