• Skip to main content
  • Skip to primary sidebar
Dirt and Dough
menu icon
go to homepage
  • Recipes
  • Sourdough
  • Gardening
  • How To
  • Subscribe
  • Contact
  • Work With Me
  • About Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Sourdough
    • Gardening
    • How To
    • Subscribe
    • Contact
    • Work With Me
    • About Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Dinner

    Pacific Razor Clam Chowder

    Published: Sep 21, 2022 · Modified: May 9, 2023 by Kristin · This post may contain affiliate links · 3 Comments

    Save for Later

    155 shares
    • Share
    • Tweet
    Jump to Recipe Print Recipe
    A large dutch oven with a creamy veggie and clam soup and two plates with sourdough bread bowls.
    A large Dutch Oven with a ladle scooping out a creamy soup with carrots, celery, and clams.
    A large dutch oven with a creamy veggie and clam soup and two plates with sourdough bread bowls.

    Homemade clam chowder made with razor calms from the pacific ocean. This hearty soup is full of veggies, potatoes, and fresh clams. Serve in a sourdough bread bowl topped with crispy bacon and oyster crackers.

    The Pacific Northwest is home to some pretty cool beaches. And not just for play. The Washington coast is grounds for a very popular activity. Razor clam digging.

    The thrill of digging in the sand only to pull out a large razor clam is a rush you have to experience! It's one that keeps people coming back year after year, rain or shine.

    Only in Washington State will you see people endure sideways rain to bring home their limits of pacific razor clams. And it is all well worth it.

    Want to learn more about clam digging in Washington? Check out the Washington Department of Fish and Wildlife website to learn more.

    Not only is razor clamming a fun way to spend the day, but they also make the best clam chowder! There is something so special about this experience for the entire family.

    A hand holding two large pacific razor clams.
    Razor Clams from the Washington Coast

    While I love a good New England clam chowder this version is slightly lighter and offers more depth of flavors. It's less creamy and filled with carrots, celery, and loads of potatoes.

    This is a true ocean-to-table recipe and one my family and friends cannot get enough of!

    Love clams? Check out this creamy baked razor clam dip.

    Jump to:
    • What are the Types of Clam Chowder?
    • Ingredients
    • Instructions
    • Substitutions
    • Equipment
    • Storage
    • Can you Freeze Clam Chowder?
    • Recipe

    What are the Types of Clam Chowder?

    Did you know there are different types of clam chowder recipes? But what makes them different? Here are the three types of chowders and what makes each one unique.

    New England Clam Chowder (or Boston Chowder): This chowder is a thick and creamy soup made from a milk base. It's a white color and on the heavier side.

    It typically only uses onions and potatoes along with the clams. It's the most iconic of the three chowders. Here is a New England clam chowder recipe if this is more the kind you are looking for.

    Rhode Island Clam Chowder: This version is often called the clear clam chowder. It's made the same as a New England chowder just leaving out all the dairy and replacing it with a stock which can be vegetable, seafood, clam or even chicken.

    Manhattan Clam Chowder: This version has one ingredient that sets it apart from the other two. Tomatoes. Manhattan clam chowder will often have dairy but also some kind of tomato added as well.

    I put together a smoked salmon chowder recipe that is very similar to this. It also tends to have more veggies and will often include peppers, carrots, and celery.

    The clam chowder recipe I'm sharing with you is a blend of the three. So I'm calling it the Pacific Razor Clam Chowder.

    While it does have milk, it's only a small amount and the rest is stock. It's also loaded with veggies. In my opinion, it's the best recipe and my family can attest to that.

    It has great flavor and is an easy recipe to use with your fresh clams.

    Ingredients

    Ingredients for clam chowder all laid out in bowls and measuring cups. Bacon, olive oil, onion, celery, carrots, potatoes, butter, flour, spices, salt, pepper, half and half, vegetable stock and clams.

    Here is everything you will need:

    • Bacon: Optional but highly recommended.
    • Olive Oil
    • Yellow Onion
    • Celery Ribs
    • Carrots
    • Yukon Gold Potatoes
    • Fresh Garlic Cloves
    • Butter
    • All-Purpose Flour
    • Dried Thyme
    • Dried Rosemary
    • Kosher Salt
    • Ground Pepper
    • Half and Half (or heavy cream)
    • *Vegetable Stock (Can also use seafood or chicken stock)
    • Chopped Razor Clams

    Optional: Top with fresh parsley and oyster crackers.

    In our house, it's always served with fresh sourdough but oyster crackers make a great topping as well.

    *Stock. The recipe calls for 4 cups of vegetable stock. One way you can really enhance this chowder's flavor is to substitute part of it for clam stock or a little bit of clam juice.

    For example, when I freeze my clams I keep them in water. Then when thawed I have about 1 cup of clam stock. I then substitute this for 1 of the cups of vegetable stock.

    Clams don't have a ton of flavor so this is a great way to bring more of that flavor in.

    Instructions

    Start off by dicing and cooking the bacon. It can take a little while, so prepare all the other veggies and potatoes while the bacon is cooking.

    Large Dutch Oven pot with bacon simmering.

    Place a large Dutch Oven over medium heat. Add the diced bacon and cook until desired consistency. Stir often.

    Carefully remove the bacon with a slotted spoon and place it on a plate with paper towels. Carefully remove the bacon fat and return the pot back to the stove.

    Do not clean it out! The bits of bacon stuck to the bottom will only enhance the flavor of the chowder.

    Large Dutch Oven soup pot with onions sautéing.

    In a now empty pot, add in 1 tablespoon of olive oil. Then, add in the diced onion and sauté until soft and translucent. About 5 minutes.

    Large Dutch Oven soup pot with onions, carrots and celery cooking.

    Add in the diced carrots and celery and continue to cook for another 5 minutes, or until they start to soften.

    Large Dutch Oven with veggies sautéing and butter being melted.

    Add in the minced garlic and potatoes and mix everything up. Then, add in the two tablespoons of butter and allow to melt.

    Stir well so all the veggies are coated in the butter.

    Large Dutch Oven with sautéed veggies with flour and seasonings being added.

    Add in the flour, spices, salt, and pepper, then mix until the veggies and potato mix is completely covered with the flour.

    Allow the flour to cook for a few minutes. There should be no white left. It will be very thick.

    A large Dutch Oven with veggies and potatoes with milk being poured in.

    Slowly pour in the half and a half into the potato mixture. Make sure to stir in while adding.

    Now add in the stock, continuing to stir.

    Stir everything until it's all completely incorporated, bring to a slight boil then reduce to medium-low heat and simmer. Allow to simmer for 5-10 minutes or until the soup starts to thicken.

    Diced razor clams being added to a potl of chowder.

    Add in the chopped razor clam meat and let them warm up. Clams do not take long to cook so only allow them to simmer in the soup for a few minutes.

    Remove from heat, allow to cool for a few minutes, top with the bacon bits, serve warm and enjoy!

    A large Dutch Oven with fresh razor clam chowder with a ladle scooping some out.

    Serve with some oyster crackers, cracker crumbs, or some fresh sourdough bread.

    Substitutions

    Manila Clams: This recipe can also be made with manila or little neck clams.

    Chicken Broth: Chicken broth can be used in place of vegetable broth.

    Milk: This recipe calls for half and half but heavy cream can also be used.

    Fresh Herbs: Fresh thyme and rosemary can also be used. Substitute about a tablespoon of fresh herbs for each teaspoon of dried.

    Equipment

    Large Dutch Oven: I prefer to use a dutch oven when making any soups or chowders. A heavy pot like a dutch oven is efficient at retaining and distributing heat which is so important when making soups.

    Cooking soups in a stainless or non-stick is just not the same.

    However, if you do not have a dutch oven, any large pot will work.

    Storage

    This soup will keep in the refrigerator up to 5 days when stored in an airtight container. In fact, it is just as good leftover as it is on day 1. When it sits in the fridge overnight it get thicker and creamer which my family loves!

    To reheat, transfer to a soup pot and warm up slowly over the stove. Stir often so the bottom doesn't burn.

    Can you Freeze Clam Chowder?

    Clam chowder is not freezer friendly. When dairy is frozen and then thawed it can separate which will give the soup a different consistency.

    If you would like to freeze this soup, leave out the milk when making it.

    Other Seafood Recipes:

    • A filet of salmon being cut with a fork and fresh lemon slices.
      Easy Steamed Salmon with Fresh Herbs and Lemon
    • A small cast iron pan with a clam dip, panko top and some fresh herbs.
      Baked Clam Dip
    • A deviled egg topped with fresh Dungeness crab and chive.
      Crab Deviled Eggs
    • A black bowl with a creamy bisque soup with fresh crab on top.
      Crab Bisque

    Did you make it? If you loved this recipe or any others on Dirt & Dough, please leave a 5-🌟 in the recipe card below. Let me know how it went by leaving a comment below the recipe card. I love hearing from you!

    *Let's Connect! Follow along on Instagram, Pinterest or subscribe to receive emails!

    Recipe

    A ladle scooping out some clam chowder with bits of clam, potatoes, carrots and celery.

    Pacific Razor Clam Chowder

    Homemade clam chowder made with razor calms from the pacific ocean. This hearty soup is full of veggies, potatoes, and fresh clams. Serve in a sourdough bread bowl topped with crispy bacon and oyster crackers. 
    4.95 from 19 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Dinner
    Cuisine American
    Servings 6 People
    Calories 284 kcal

    Equipment

    Large Dutch Oven

    Ingredients
      

    • 8-10 Slices Bacon
    • 1 Tablespoon Olive Oil
    • 2 Tablespoons Butter
    • 1 Medium Yellow Onion
    • 1 Cup Diced Carrots About 2 large carrots
    • 1 Cup Diced Celery About 3-4 ribs
    • 1.5 Pounds Yukon Gold Potatoes Peeled and diced into ¼"-½" cubes
    • 2-3 Garlic Cloves Diced or Minced
    • 2 teaspoons Dried Thyme
    • 2 teaspoons Dried Rosemary
    • 1 teaspoon Salt
    • ¼ teaspoon Black Pepper
    • ¼ Cup All Purpose Flour
    • 1 Cup Half and Half
    • 4 Cups Vegetable Broth Can substitute seafood or chicken *See Notes
    • 10 Ounces Diced fresh or canned clams

    Toppings

    • Oyster Crackers

    Instructions
     

    • Start off by dicing and cooking the bacon. It can take a little while, so prepare all the other veggies and potatoes while the bacon is cooking.
    • Place a large Dutch Oven over medium heat. Add the diced bacon and cook until desired consistency. Stir often.
    • Carefully remove the bacon with a slotted spoon and place it on a plate with paper towels. Carefully remove the bacon fat and return the pot back to the stove.
    • Do not clean it out! The bits of bacon stuck to the bottom will only enhance the flavor of the chowder.
    • In a now empty pot, add in 1 tablespoon of olive oil and butter. Then, add in the diced onion and sauté until soft and translucent. About 5 minutes.
    • Add in the diced carrots and celery and continue to cook for another 5 minutes, or until they start to soften.
    • Add in the minced garlic and potatoes and mix everything up.
    • Add in the flour, spices, salt, and pepper, then mix until the veggies and potato mix is completely covered with the flour.
    • Allow the flour to cook for a few minutes. There should be no white left. It will be very thick.
    • Slowly pour in the half and a half into the potato mixture. Make sure to stir while adding.
    • Now add in the stock, continuing to stir.
    • Stir everything until it's all completely incorporated, bring to a slight boil then reduce to medium-low heat and simmer. Allow to simmer for 5-10 minutes or until the soup starts to thicken and potatoes are tender.
    • Add in the chopped razor clam meat and let them warm up. Clams do not take long to cook, so only allow them to simmer in the soup for a few minutes.
    • Remove from heat, cool for a few minutes, top with the bacon bits, serve warm and enjoy!
    • Serve with some oyster crackers, cracker crumbs, or some fresh sourdough bread.

    Notes

    *Stock. The recipe calls for 4 cups of vegetable stock. One way you can really enhance this chowder's flavor is to substitute part of it for clam stock or a little bit of clam juice. 
    Start off by dicing and cooking the bacon. It can take a little while, so prepare all the other veggies and potatoes while the bacon is cooking.
    Storage
    This soup will keep in the refrigerator up to 5 days when stored in an airtight container. In fact, it is just as good leftover as it is on day 1. When it sits in the fridge overnight it get thicker and creamer which my family loves!
    To reheat, transfer to a soup pot and warm up slowly over the stove. Stir often so the bottom doesn't burn.
    Can you Freeze Clam Chowder?
    Clam chowder is not freezer friendly. When dairy is frozen and then thawed it can separate which will give the soup a different consistency.
    If you would like to freeze this soup, leave out the milk when making it.

    Nutrition

    Calories: 284kcalCarbohydrates: 42gProtein: 7gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 16mgSodium: 1070mgPotassium: 709mgFiber: 5gSugar: 10gVitamin A: 4134IUVitamin C: 26mgCalcium: 111mgIron: 2mg
    Keyword Chowder, Clam Chowder, seafood, Soup
    Did you try this recipe?Leave a comment and rating below.

    More Dinner Recipes

    • A small bowl full of risotto topped with fresh crab meat.
      Crab Risotto
    • A bowl full of soup made out of ground beef, beans, corn and topped with cheddar cheese.
      Taco Soup with Ground Beef
    • A label scooping out some soup full of cabbage, sausage and potatoes.
      Cabbage Soup with Sausage and Potatoes
    • A bowl full of rice, ground beef, julianne carrots, cucumbers, cabbage and red peppers.
      Ground Beef Rice Bowls

    Save for Later

    155 shares
    • Share
    • Tweet

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. kacy

      April 25, 2023 at 7:10 am

      I don't see where the potatoes are cooked in this recipe?

      Reply
      • Kristin

        April 25, 2023 at 7:42 am

        Hi Kacy! The potatoes will be added in step 7. They will cook while the soup is simmering. It usually takes them about 10-15 minutes for them to soften.

        Reply
        • kacy

          April 25, 2023 at 3:29 pm

          Thanks!!!

          Reply

    Primary Sidebar

    Hello and welcome to Dirt & Dough. I believe everything is better when it's homemade and homegrown. I share homemade recipes right from my kitchen, how to bake with sourdough and how to start your own vegetable garden.

    Learn more about me →

    Gardening Season!

    • A backyard vegetable garden.
      How to Start a Garden
    • A ceramic berry basket with sugar snap peas and one pea on the table broken open.
      How to Grow Sugar and Snow Peas in the Garden
    • A garden basket full of squash, zucchini, and onions with cherry tomatoes and sugar snap peas.
      10 Easy Vegetables to Grow
    • A onion garden with mature walls walla onions.
      How to Grow Onions

    Summer Recipes

    • A glass of lemonade with a fresh lemon and mint.
      Mint Lemonade
    • Three old fashioned glasses with watermelon limeade, slices of fresh lemons, mint leaves and blueberries.
      Watermelon Limeade
    • A white serving tray with cubed watermelon, blueberries and fresh mint on top.
      Watermelon Fruit Salad
    • A Blackstone cook top with a pile of homemade fried rice.
      Blackstone Fried Rice Recipe with Step by Step Instructions
    • A white bowl with green salsa with limes and chips in the back.
      Roasted Tomatillo Green Chili Salsa
    • A bowl with diced mangos, pineapples and blue corn tortilla chips on a wooden board.
      Fresh Mango Pineapple Salsa
    • A large skillet with baked beans and a wooden spoon taking a scoop out.
      Baked Beans with Ground Beef and Bacon
    • Garlic Herb Butter Salmon

    Make a Sourdough Starter

    • A flip lock jar with active sourdough starter.
      How to Make A Sourdough Starter
    • A glass bowl with a sourdough starter and danish dough whisk mixing it together.
      How to Feed a Sourdough Starter
    • A tall jar with a sourdough starter pouring over the top.
      When is a Sourdough Starter Ready?
    • A digital scale with a bowl of sourdough starter, dough whisk, flour and a cup of water.
      How to Troubleshoot a Sourdough Starter

    Subscribe to Receive Emails

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About Me
    • Contact
    • Work With Me

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 Dirt and Dough on the Foodie Pro