New England Razor Clam Chowder is a rich and comforting seafood dish that brings the flavors of the coast to your table. This creamy chowder features tender razor clams, hearty potatoes, and smoky bacon, all simmered together in a luscious broth infused with onion, celery, and fresh thyme. The addition of heavy cream gives the chowder its signature silky texture, while the razor clams add a sweet, briny taste that perfectly complements the other ingredients. Ideal for a cozy meal on a cool day, this chowder is a delicious way to enjoy fresh clams in a classic New England-style dish. Serve it with a slice of crusty bread or oyster crackers for a complete, satisfying meal that captures the essence of seaside comfort.
Ingredients:
- 2 lbs fresh razor clams, cleaned and chopped (or canned razor clams, drained)
- 4 slices bacon, chopped
- 1 medium onion, finely chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 2 cups clam juice (or fish stock)
- 1 cup water
- 1 cup heavy cream
- 1 bay leaf
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- Salt and black pepper, to taste
- 2 tbsp all-purpose flour
- 2 tbsp butter
- Fresh parsley, chopped (for garnish)
Instructions:
- Cook the Bacon:
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Use a slotted spoon to remove the bacon and set it aside on a paper towel-lined plate. Leave about 1-2 tablespoons of bacon fat in the pot.
- Sauté the Vegetables:
- Add the chopped onion and celery to the pot with the bacon fat. Sauté for about 5 minutes, or until the vegetables are softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add Potatoes and Liquid:
- Stir in the diced potatoes, clam juice, and water. Add the bay leaf and thyme. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the potatoes are tender.
- Prepare the Roux:
- In a small skillet, melt the butter over medium heat. Stir in the flour to form a roux. Cook for 2-3 minutes, stirring constantly, until the roux is lightly golden.
- Thicken the Chowder:
- Gradually whisk the roux into the pot with the chowder. Stir well to combine and thicken the broth.
- Add Clams and Cream:
- Add the chopped razor clams (including any clam juices) to the pot. Pour in the heavy cream and stir to combine. Simmer for an additional 5-7 minutes to heat the clams through and blend the flavors. Season with salt and black pepper to taste.
- Finish and Serve:
- Remove the bay leaf from the chowder. Ladle the chowder into bowls, garnishing with the reserved bacon and fresh parsley. Serve hot with crusty bread or oyster crackers.
New England Razor Clam Chowder is a hearty and flavorful soup that showcases the fresh taste of razor clams in a creamy, comforting broth. This classic dish is perfect for any seafood lover looking to enjoy the flavors of New England’s coastal cuisine.
