Razor Clam Chowder

2 cups chopped razor clams
4-5 strips of thick, quality bacon, diced
1 large onion, sliced into wide half-moons
2-3 cups peeled and cubed potato
3 tbsp butter
3 tbsp flour
1 quart chicken stock
1 pint heavy cream (or half and half)
1 tsp dried thyme
salt and pepper to taste

Sauté bacon in heavy pot, then remove with slotted spoon (or not). Sauté onions 1 minute in bacon fat, add potatoes and cook 10-15 minutes, stirring occasionally. Remove onion-potato mixture for later use. Melt butter and mix in flour to make roux. Slowly add stock over medium heat. Return onions and potatoes and simmer until potatoes are tender. Add thyme and seasonings. Slowly add cream and clams and cook over low heat. Serve piping hot, as my dad always says, with good bread or oyster crackers.

One thought on “Razor Clam Chowder

  1. licorous

    Lang- I just finished making this chowder with the razors we got yesterday. If my first taste test is any signal of what I’m going to enjoy in my bowl in moments then I’m excited.

    Thanks for your generosity of spirit here on your blog and in your personal interactions.

    Look out clams indeed!

    Jenise

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