Homemade razor 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.
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.
If you love seafood chowders check out this crab and corn chowder or a smoked salmon chowder.
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📝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'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 that 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. It also tends to have more veggies and will often include peppers, carrots, and celery. This smoked salmon chowder recipe is very similar.
This razor clam chowder recipe 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.
🥓Ingredients
Razor Clams: This recipe was written for the razor clam but any clam can be substituted. Even canned clams can be used.
Yukon Gold Potatoes: This is the preferred potato for this recipe. The potatoes can be peeled or leave the peel on. Dice into really small pieces.
Half and Half: This is what will make the soup thick and creamy. Heavy whipping cream can also be used. Regular milk can be used but will lead to a thinner consistency.
Vegetable Stock: Vegetable stock is the most affordable, easy-to-find option but if you have a seafood or clam stock that would work best. Chicken stock can also be used.
Clam Juice: If your clams come in a jar or can use the clam juice to add even more flavor.
See full information on ingredients and quantities in the recipe card.
🥘How to Make
Step 1: Start off by dicing and cooking the bacon in a large Dutch oven or other large pot. Stir often so it doesn't burn.
💡Pro Tip: Get the bacon going first while you prep everything else. Since the bacon can take a while this gives you time to cut all the other veggies and potatoes.
Step 2: 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.
Step 3: In a now empty pot, add 1 tablespoon of olive oil. Then, add in the diced onion and sauté until soft and translucent. About 5 minutes. (Image 2).
Step 4: Add in the diced carrots and celery and continue to cook for another 5 minutes, or until they start to soften. (Image 3).
Step 5: Add in the minced garlic and potatoes and mix everything up. Then, add in the two tablespoons of butter and allow to melt. (Image 4).
Step 6: Add in the flour, spices, salt, and pepper, then mix until the veggies and potato mix are completely covered with the flour. (Image 5).
Allow the flour to cook for a few minutes. There should be no white left. It will be very thick.
Step 7: Slowly pour in the half and a half and stock into the potato mixture. Make sure to stir in while adding. (Images 6 & 7).
Step 8: 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.
Step 9: 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. (Image 8).
Step 10: Remove from heat, allow to 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.
🍽Ways to Serve
Here are some things you can serve with your fresh razor clam chowder:
❓Recipe FAQs
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.
The main ingredients in clam chowder are fresh clams, bacon, veggies, potatoes, cream and stock. These are with give this soup its classic taste, texture and feel.
🦀Other Seafood Recipes
🍞Serve with Bread
📋Recipe
Razor Clam Chowder
Equipment
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.
This was my first time actually cooking the razor clams we caught, and also the first time I have ever made clam chowder. It was absolutely FANTASTIC! We always joke about my husband being a “chowder connoisseur“, and he always compares to his favorite - Salty’s in WA state. He said this was the closest he has ever had to his fav! SO GOOD!! Thank you for sharing!
(We omitted the carrots and used heavy whipping cream and Seafood stock).
Oh no! I forgot my star rating! Here is is 🙂
Just made it, with out bacon, but loved it!
This is the BEST chowder recipe for razor clams! We live in the Pacific NW and love to clam and wanted to try a new way to eat them. I looked through four recipes before deciding on yours. I work in healthcare and wanted a lighter chowder with lots of vegetables. There’s just enough half and half to add creaminess, and the bacon adds richness and blends with the clam bits well. I used fresh rosemary, no thyme, and salted to taste afterward. Dicing the ingredients finely and evenly is key. I wonder about adding fresh corn or chickpeas? THANK YOU for sharing your recipe!
Kimberly, I am so thrilled you loved this recipe and found it to be a lighter version. That is exactly what i was going for. Same great chowder feel but on the lighter, healthier side. Yes, I think chickpeas and corn would be fantastic.
I don't see where the potatoes are cooked in this recipe?
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.
Thanks!!!