MILKY-WHITE SOUP WITH RAZOR CLAMS; CLAM CHOWDER, USA
Potatoes, Celery, Onion
Wild Pacific Razor Clams
Milk, Cream, Ghee
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
Chopped Razor Clams
Sautéed Celery and Onion
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.