The fresh razor clam season just opened off the coasts of Washington and Alaska. The commercial season for Washington is very short and the Alaskan season will continue through August. We are currently offering fresh cleaned razor clam meat in 1lb bags. The following recipe is courtesy of the Washington State Department of Fish and Wildlife.
Razor Clam Chowder
2 Tbl diced bacon or salt pork
1/2 C. Chopped onion
1 C. Diced Raw Potatoes
2 C. Water
1 Pint Clams Ground or Chopped and liquid
1 Can Evaporated Milk
3 Tbl Butter
1 tsp Salt
1/4 tsp. White Pepper
Saute pork or bacon until crisp. Remove scraps from pan and reserve for use later as a garnish. Add chopped onion to hot fat, saute until tender but do not brown. Combine cooked onion and diced potatoes in a deep saucepan. Add water, bring to a simmer for about 15 minutes or until potatoes are done. Stir in clams and all other ingredients. Heat until piping hot, but do not boil. Serves 6
2 Tbl diced bacon or salt pork
1/2 C. Chopped onion
1 C. Diced Raw Potatoes
2 C. Water
1 Pint Clams Ground or Chopped and liquid
1 Can Evaporated Milk
3 Tbl Butter
1 tsp Salt
1/4 tsp. White Pepper
Saute pork or bacon until crisp. Remove scraps from pan and reserve for use later as a garnish. Add chopped onion to hot fat, saute until tender but do not brown. Combine cooked onion and diced potatoes in a deep saucepan. Add water, bring to a simmer for about 15 minutes or until potatoes are done. Stir in clams and all other ingredients. Heat until piping hot, but do not boil. Serves 6
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