Pacific Razor Clam Chowder
This is out of my KCTS Chefs 2003 cookbook...Chef Ludger Szmania with Szmania's Magnolia restaurant in Seattle includes this recipe in his popular personal cooking classes he holds at his restaurant. Prep time doesn't include cleaning the clams.
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INGREDIENTS
Nutrition- 3⁄4
- 1⁄2
- 1⁄2
- 1
- 1⁄2cup cream
- 1cup chicken stock
- 1teaspoon fresh thyme
- 1teaspoon basil
- 1
- 2tablespoons Italian parsley
- 1dash cayenne pepper
- 1cup dry white wine
- 2tablespoons unsalted butter
- 8razor clams, cleaned and diced
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DIRECTIONS
- On high heat in a 2-quart pot, melt the butter.
- Add the onion and garlic and saute' until lightly browned.
- Add the celery, potatoes, chicken stock and white wine.
- Cook until potatoes are done, then add leeks and cream.
- Continue to add herbs, parsley, salt and pepper to taste.
- Let simmer for about 2 to 3 minutes, then add the razor clam meat.
- Simmer for 15 more minutes and serve.
- Serve with crusty French bread and more white wine!
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