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A large dutch oven pot with a creamy clam chowder.
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4.96 from 22 votes

Razor Clam Chowder

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. 
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dinner
Cuisine: American
Servings: 6 People
Calories: 284kcal
Author: Kristin

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

Ingredient Notes: 
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.
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: 284kcal | Carbohydrates: 42g | Protein: 7g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 16mg | Sodium: 1070mg | Potassium: 709mg | Fiber: 5g | Sugar: 10g | Vitamin A: 4134IU | Vitamin C: 26mg | Calcium: 111mg | Iron: 2mg