When you receive an abundance of razor clams, there are so many choices for meals and to use them in a timely manner…
I decided to make delicious Manhattan Clam Chowder. Now, I understand that people have strong feelings about New England Clam Chowder but, I have a dairy problem unfortunately. Oh well, fresh clams don’t wait. I must forge on!
I began with 3/4 of a quart of classic mirepoix from Trader Joes, 1 1/2 tablespoons of grated garlic, and chopped bacon, three slices. I added in three chopped medium potatoes and organic vegetable stock (1 container). I poured in one quart jar of my homemade canned stewed tomatoes. Then chopped up 5 or 6 fresh razor clams and tossed those in. I seasoned with thyme, rosemary, salt and pepper. And let simmer for about 20 minutes. And, it turned out fast and delicious. Really! Awesome. These are a Washington treat like no other.
And, as you can see some will be hitting the freezer for later enjoyment and consumption. Yeah!