Post by: Kc_Kracker on February 18, 2019, 04:09:15 PM
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
Post by: Kc_Kracker on February 18, 2019, 04:21:14 PM
Post by: Smossy on February 18, 2019, 04:24:03 PM
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.
Post by: The Weazle on February 18, 2019, 04:30:22 PM
Post by: Timberstalker on February 18, 2019, 07:05:50 PM
Post by: Humptulips on February 18, 2019, 07:12:16 PM
Post by: Tbar on February 18, 2019, 07:19:30 PM
Post by: Stein on February 18, 2019, 08:46:37 PM
1 lb of clams per potato?
Yeah, sounds like a perfect ratio. :chuckle:
WDFW just announced additional digs, looking into motels now.
Post by: Tbar on February 18, 2019, 08:50:07 PM
Just got back from a successful dig. Clam chowder is on the menu!
1 lb of clams per potato?
Yeah, sounds like a perfect ratio. :chuckle:
WDFW just announced additional digs, looking into motels now.
Post by: KNOPHISH on February 19, 2019, 08:57:23 AM
Post by: Kc_Kracker on February 19, 2019, 10:54:39 AM
lol Kracker in the 3rd person..That would have been my 300 win mag :tup: how the hell are you guys? that seems like another life ago.
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.
Post by: Kc_Kracker on February 19, 2019, 10:55:23 AM
lol Kracker in the 3rd person..i do that to make searching it easy :tup:
Post by: Kc_Kracker on February 19, 2019, 10:56:01 AM
Hold on, your directions for the clams indicates this is for hard shelled clams not razors.either, i use it for both
Post by: Kc_Kracker on February 19, 2019, 10:57:28 AM
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.
Post by: Kc_Kracker on February 19, 2019, 10:59:46 AM
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. Thanx4 lbs is 4lbs there is no other answer :chuckle: 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.
Post by: freshwateroctopus on February 19, 2019, 12:48:32 PM
Post by: Kc_Kracker on February 19, 2019, 02:18:20 PM
The cook (the lady) is gone this week and I made your chili. Darn good chili, man!:tup:
Post by: Kc_Kracker on February 20, 2019, 01:44:20 PM
Post by: Kc_Kracker on February 20, 2019, 09:24:55 PM
Post by: Kc_Kracker on February 23, 2019, 02:01:59 PM
Post by: Bullkllr on February 23, 2019, 08:29:35 PM
Post by: Kc_Kracker on February 25, 2019, 07:47:58 PM
I made up a batch today. Overall it was excellent. Thanks for sharing the recipe. I got in a hurry toward the end and could have cooked the onions and potatoes a bit more, but everyone loved it. Really great depth and balance of flavor.awesome Im glad you liked it :tup:
Post by: Matth on February 28, 2019, 07:26:21 AM
anyone try this yet? we did a few nights ago and man i forgot how much i love it. i have to eat mine with tocasco :drool: im cajun so i love etouffee style food!i made some last weekend. it turned out great
Post by: Kc_Kracker on March 02, 2019, 02:51:04 PM
i made some last weekend. it turned out great:tup:
Post by: BackStrappin on March 12, 2019, 05:55:07 PM
Post by: Kc_Kracker on March 12, 2019, 07:59:07 PM
Post by: HighlandLofts on January 14, 2025, 07:08:51 PM
Post by: Parasite on February 01, 2025, 08:46:56 PM
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)
Add the garlic, thyme and bay leaves, and cook until the vegetables are thoroughly wilted, about 3 minutes, being careful not to brown.
Post by: Remnar on February 01, 2025, 08:51:31 PM
4lbs of clam meat is close to 4 limits of razor clams.... :dunno: just sayin
If you are only getting #1 of meat out of a limit your doing it wrong !... :o :chuckle:
Post by: EnglishSetter on February 01, 2025, 10:51:02 PM
4lbs of clam meat is close to 4 limits of razor clams.... :dunno: just sayin
If you are only getting #1 of meat out of a limit your doing it wrong !... :o :chuckle:
While I'm new at it, my mentors are not by a long shot. I've been averaging 20 oz. per limit between all of us.
Post by: Stein on February 02, 2025, 07:31:34 PM
I'm sure I have about 100x that in sand still in my truck and gear.
Post by: Pnwrider on February 02, 2025, 11:00:47 PM
I'm sure I have about 100x that in sand still in my truck and gear.
No joke on the sand. One of the reasons I’m happy not to be “a local” as I get to clean the clams in the air bnb kitchen or whatever place we rented for the weekend.
Post by: NOCK NOCK on April 15, 2025, 06:31:18 PM
Fresh razor clams, and a couple very minor tweaks to recipe…OMG. Best chowder EVER
Thanks @Kc_Kracker