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1 cup razor clams (or a little more, plus any juices), cleaned and roughly chopped (about 10 clams) Boil potatoes, quartered, for 10 minutes until just tender. Rinse in cold water to cool, then dice. Melt butter, add bacon and cook until almost crispy over medium heat. Add celery and shallots, sprinkle with salt and pepper, and cook, stirring.

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Place the clams, garlic, water, and wine in a large pot, heat over medium to medium-high heat, and simmer until the clams pop open. Remove the clams from the broth, and set aside to cool. Strain the broth through a fine-mesh strainer lined with cheesecloth or a tea towel to remove all impurities. Set aside.

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The Pacific geoduck, a burrowing mollusk native to the coastal waters of the Pacific Northwest, is renowned for its impressive size and unique appearance. With its long siphon and large, elongated shell, the geoduck stands out as one of the most distinct clams in the region. Its sweet, crisp flesh and delicate flavor make it a prized ingredient.

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Turn heat to medium-low and cook until vegetables are soft, about 8-10 minutes. Add clam juice, milk or cream, potatoes, remaining 1 tsp salt, thyme, fennel seeds and bay leaf. Simmer over medium heat, stirring occasionally, for 15 to 20 minutes, or until potatoes are tender. Add minced razor clams and pepper and simmer for 5 more minutes.

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1 cup razor clams (or a little more, plus any juices), cleaned and roughly chopped (about 10 clams) 1. Boil potatoes, quartered, for 10 minutes until just tender. Rinse in cold water to cool, then.

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Add the vermouth and bring to a boil, scraping up any brown bits from the bottom of the pot. Add the clam juice and just enough water to cover the potatoes (about 8 ounces/240ml). Bring to a boil, reduce to a simmer, then cook until the potatoes are tender. Add the cream, return to a simmer, then simmer for 10 minutes.

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Step 9: 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. (Image 8). Step 10: Remove from heat, allow to cool for a few minutes, top with the bacon bits, serve warm and enjoy!

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Add the milk and simmer until the potatoes and parsnips are very tender, about 25-30 minutes. (Remember: no boiling!) Stir frequently, scraping the bottom to prevent sticking. In a separate pot over high heat, add the beer and the clams and cook, covered, until the clams open, 4-5 minutes.

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My family likes a thinly-thickened chowder, but thicken to your liking. Add the cut-up potatoes and simmer approximately 10 to 15 minutes or until the potatoes are soft. Add the cooked bacon, clams and clam liquid; simmer until thoroughly heated. Season to taste with additional salt and pepper. Serve in large soup bowls.

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Makes ¾ gallon. Ingredients: 2 cups diced red potatoes; 4 slices nitrite-free bacon; ½ cup butter; 2 cups diced onion; 2 cups diced celery; 1 tbsp fresh garlic, chopped

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1. In large saucepan, add clams with juice, milk, cream cheese, butter, heavy cream (if using), thyme, parsley, Tabasco and red pepper flakes. Heat gently over low heat. 2. In a skillet, render the bacon until it's not quite crisp. Add in potatoes, celery, shallot and garlic.fry until potatoes are just about tender. Add to milk-clam mixture. 3.

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Pour this mixture into a bowl and cover to keep warm. Chop the bacon and add it to the bowl too. To the pot, add the potatoes, seaweed, seasonings, bay leaf, and mushroom stock. Season with salt and bring to a boil. Cook until potatoes are tender, about 15 minutes. Remove the kelp or kombu and the bay leaves.

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When potatoes are tender, add clams, Old Bay seasoning, salt and pepper. Again bring to a light simmer, and turn off heat. 8. Remove bread from oven and slice to serve with chowder. 9. Ladle clam chowder into bowls, and top with chopped parsley if desired. Serve with slices of warm crusty bread and butter.

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Gradually whisk in the milk and stock and bring to a simmer. Add the bay leaf, sage and potatoes and continue to simmer gently until the potatoes are tender and the soup has thickened, 20 minutes. Watch the heat closely and stir frequently to prevent scorching. Stir in the clams, salmon and parsley and cook until just heated through.

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Stir in the flour and cook for 30 seconds. Gradually stir in the milk and half and half, whisking as you add them to break up any clumps of flour. Bring mixture to a simmer and cook until the thickened, about 5 minutes. Stir the creamy mixture into the potatoes. Stir in the salt, pepper, vinegar, and reserved clams.

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Combine milk, cream cheese, butter and heavy cream (if using) in a large pot. In a skillet, render the bacon and cook the potatoes, celery, shallot and garlic in the bacon drippings until potato is almost tender. Add potato stuff to milk stuff and the rest of the ingredients except instant potato flakes.