Krackers Blow your doors off Razor chowder

[Kc_Kracker]

With clam season upon us, I posted this many years back and everyone loved it so i figured Id repost it.

WARNING: Results depend on following the directions to perfection, there is NO room for error in chowder or clams or dealing with cream.

 YOU NEED:
3-5 pounds razors cleaned and rinsed (or in shells but its more work)
6 big slices of bacon,
4 TBSP butter
2 cups finely chopped walla walla sweet onions
3-4 cans of cream of celery
1-1/2 TBSP minced garlic
6 sprigs fresh thyme leaves
5-6 potatoes, i prefer Red potatoes so you need like 11-13, peeled and cubed in 1/2" cubes
2 cups heavy cream
1 TBSP freshly ground black pepper
2 TBSP minced parsley leaves
1/4 cup finely chopped chives and/or green onions
1 fine mesh sieve
2 cans of clam juice (if you can find it with clam chunks, i think it comes in a bottle)

Directions
first thing you need to know is that with chowder the difference is in the directions follow them perfectly ---
In a large non-stick stockpot bring 2 cans of clam juice to a boil stirring nonstop so it doesnt stick to the bottom. Add clams, cover and cook for 5 minutes, stir. Uncover, quickly stir clams with a spoon. Cover and cook 5 to 10 minutes longer (this will depend on the type and size of clams you are using), or until most of the clams are opened.

IF YOUR USING CLEANED CLAMS THEN 5 MINUTES MAX AND REMOVE, SET ASIDE

Transfer the clams to a large bowl or baking dish and strain the broth twice through a fine-mesh sieve into a bowl, being careful to strain out the sand. (You should have about 6 cups of clam broth. If not, add enough water to bring the volume up to 6 cups. 2 CANS YOU SHOULD NEED 2 MORE CUPS OF JUST WATER TO HIT 6 CUPS) When the clams are cool enough to handle, remove them from their shells and chop into 1/2-inch pieces (I USED A BLENDER / NINJA FOR SMALLER PIECES IT WAS PERFECT) . Set clams and broth aside.

In a large heavy pot cook the bacon until crisp and the fat is rendered. KEEP ALL BACON AND FAT, CHOP UP BACON, Add the butter, onions and cream of celery and cook until softened, about 5 minutes.

Add the garlic, thyme and bay leaves, and cook until the vegetables are thoroughly wilted, about 3 minutes, being careful not to brown.

Add the potatoes and reserved clam broth, and bring to a boil. then IMMEDIATELY Lower the heat, cover, and simmer for 20 to 30 minutes, or until the broth thickens slightly and the potatoes are very tender. (If you like a thicker broth, mash some of the potatoes against the side of the pot with a wooden spoon.) Remove from the heat, stir in clams and heavy cream and season with pepper and salt, if necessary.

ADD CLAMS AFTER ITS REMOVED FROM HEAT UNLESS YOU LIKE CHEWING RUBBER CHUNKS

Set aside for 30 min, covered, NO HEAT, to allow the flavors to marry. Place the pot over low heat, and slowly reheat to eat temp, being careful not to bring to the boil. Serve hot, garnished with 1 or 2 pats of butter, parsley and chives.

if you over boiled and its too thin, add 2 TBSP of cornstarch and stir til it thickens

[Kc_Kracker]

oh and i like a pinch of smoked paprika sprinkled on mine when served

[Smossy]

lol Kracker in the 3rd person..
Its funny, Beck actually just found a GIANT bullet shell from that gun she shot with you guys back at camp from years back. We were like wtf did this come from?
Beck said it was kc's gun. Funny stuff.

[The Weazle]

A teaspoon or two of cooking sherry drizzled over serving size portions is also very good!

[Timberstalker]

Looks good. Thanks for sharing.

[Humptulips]

Hold on, your directions for the clams indicates this is for hard shelled clams not razors.

[Tbar]

1 lb of clams per potato?

[Stein]

1 lb of clams per potato?

Yeah, sounds like a perfect ratio.   

WDFW just announced additional digs, looking into motels now.

[Tbar]

1 lb of clams per potato?

Yeah, sounds like a perfect ratio.   

WDFW just announced additional digs, looking into motels now.

Just got back from a successful dig.  Clam chowder is on the menu!

[KNOPHISH]

I got clams & gonna try this. How many clams is 4 lbs? Do you use the whole clam, neck, body & digger? Sounds like it makes a huge batch & can freeze some. Thanx

[Kc_Kracker]

lol Kracker in the 3rd person..
Its funny, Beck actually just found a GIANT bullet shell from that gun she shot with you guys back at camp from years back. We were like wtf did this come from?
Beck said it was kc's gun. Funny stuff.

That would have been my 300 win mag  how the hell are you guys? that seems like another life ago.

[Kc_Kracker]

lol Kracker in the 3rd person..

i do that to make searching it easy 

[Kc_Kracker]

Hold on, your directions for the clams indicates this is for hard shelled clams not razors.

either, i use it for both

[Kc_Kracker]

1 lb of clams per potato?

Thanks i need to edit, that is for regular size taters, for reds they are small so 1lb of clam for about 2.5 reds.

[Kc_Kracker]

I got clams & gonna try this. How many clams is 4 lbs? Do you use the whole clam, neck, body & digger? Sounds like it makes a huge batch & can freeze some. Thanx

4 lbs is 4lbs there is no other answer yes you can freeze it just know clams are never the same reheated but still great to eat. as for the part of the clam, you use everything thats edible.