Razor Clam Chowder

May 19, 2009 Published in the May 2007 issue of Portland Monthly


Recipe Courtesy Cory Schreiber

Cory Schreiber, founder of Wildwood restaurant, provided us with his take on James Beard’s Northwest razor clam chowder. Contact your local seafood purveyor for availability of razor clams, which are usually sold out of the shell.

Serves 4


1 tbsp unsalted butter
1 leek, white part thinly sliced
1 medium fennel bulb, green parts discarded, white part diced
2 stalks celery, peeled and diced
¼ cup lukewarm water
2 tsp salt
4 cups clam juice
2 cups milk or heavy cream
2 cups Yukon Gold potatoes (about 3-4), peeled and diced
2 tsp fresh thyme leaves
2 tsp fennel seeds, coarsely crushed
1 bay leaf
6 razor clams, minced (about 2 cups)
1 tsp black pepper, freshly ground
¼ cup parsley leaves, stems discarded

(1) Melt butter in a large soup pot over medium-high heat.
(2) Add leek, fennel bulb and celery and sauté for 2 minutes.
(3) Add water and 1 tsp salt, then cover. Turn heat to medium-low and cook until vegetables are soft, about 8-10 minutes.
(4) Add clam juice, milk or cream, potatoes, remaining 1 tsp salt, thyme, fennel seeds and bay leaf.
(5) Simmer over medium heat, stirring occasionally, for 15 to 20 minutes, or until potatoes are tender.
(6) Add minced razor clams and pepper and simmer for 5 more minutes. Remove bay leaf. To serve, garnish individual bowls of chowder with whole parsley leaves if you like.

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