Creamy Razor Clam Chowder Recipe

The Pacific Northwest is known for its beautiful beaches, but along the Washington coast, those beaches are also home to a favorite seasonal tradition: razor clam digging. For many families, bringing home a fresh limit of Pacific razor clams is part adventure, part tradition, and part reward.

There is something exciting about spotting a clam show in the sand, digging carefully, and pulling up a large razor clam. It is the kind of experience that keeps people coming back year after year, even when the weather is cold, windy, or rainy.

This Pacific razor clam chowder is a delicious way to use fresh clams after a successful dig. It is hearty without being too heavy, creamy without feeling overly rich, and full of classic chowder flavor from bacon, vegetables, potatoes, stock, and tender clam meat.

If you enjoy seafood soups, this recipe is a wonderful ocean-to-table meal that feels comforting, practical, and special all at once.

While New England clam chowder is rich and creamy, this razor clam chowder is a little lighter and has a deeper, more savory flavor. It uses half and half for creaminess, but the base is also built with stock, potatoes, carrots, celery, onion, garlic, herbs, and bacon.

The result is a balanced chowder with plenty of texture. The potatoes make it satisfying, the vegetables add sweetness and depth, and the razor clams bring a fresh seafood flavor that makes the whole pot taste like the coast.

Love clams? Check out this creamy baked razor clam dip.

If you enjoy seafood chowders, you may also like this crab and corn chowder or a comforting smoked salmon chowder.

There are several popular styles of clam chowder, and each one has its own texture, color, and flavor profile. Understanding the differences can help you decide which kind of chowder you prefer.

• New England Clam Chowder, also called Boston Chowder: This is the thick, creamy white clam chowder most people know. It is made with a dairy base and is usually rich, smooth, and hearty.
• Rhode Island Clam Chowder: This version is often called clear clam chowder because it leaves out the dairy. It is usually made with a clear stock such as vegetable, seafood, clam, or chicken stock.
• Manhattan Clam Chowder: This chowder is known for the addition of tomatoes. It often includes more vegetables, such as carrots, celery, and peppers, and has a brighter, more tomato-forward flavor.

This razor clam chowder borrows a little from each style. It has some dairy for creaminess, plenty of stock for a lighter consistency, and lots of vegetables and potatoes for a hearty finish. That is why it works so well as a Pacific razor clam chowder.

Razor Clams: This recipe was written for razor clams, but other clams can be used. Canned clams are also an option when fresh clams are not available.

Yukon Gold Potatoes: Yukon Gold potatoes are ideal because they become tender and creamy while still holding their shape. Peel them or leave the skins on, then dice them into small pieces so they cook evenly.

Half and Half: Half and half adds body and creaminess without making the chowder overly heavy. Heavy cream can be used for a richer soup, while regular milk will create a thinner texture.

Vegetable Stock: Vegetable stock is affordable and easy to find. Seafood stock or clam stock will add even more seafood flavor, and chicken stock can also be used.

Clam Juice: If your clams come in a jar or can, use the clam juice to add extra flavor to the chowder.

See the recipe card below for full ingredient quantities and detailed instructions.

Step 1: Dice the bacon and cook it in a large Dutch oven or heavy soup pot over medium heat. Stir often so it cooks evenly and does not burn.

Pro Tip: Start the bacon first, then prep the vegetables and potatoes while it cooks. This saves time and makes the recipe flow smoothly.

Step 2: Remove the cooked bacon with a slotted spoon and place it on a paper towel-lined plate. Carefully remove the bacon fat, then return the pot to the stove.

Do not wash the pot. The browned bacon bits on the bottom add excellent flavor to the chowder.

Step 3: Add olive oil to the pot. Stir in the diced onion and sauté until soft and translucent, about 5 minutes.

Step 4: Add the diced carrots and celery. Cook for another 5 minutes, or until the vegetables begin to soften.

Step 5: Add the minced garlic and diced potatoes. Stir well, then add the butter and let it melt into the vegetables.

Step 6: Sprinkle in the flour, thyme, rosemary, salt, and pepper. Stir until the potatoes and vegetables are fully coated. Let the flour cook for a few minutes until no white flour remains. The mixture will be thick.

Step 7: Slowly pour in the half and half while stirring. Add the stock gradually and continue stirring to prevent lumps.

Step 8: Stir until everything is fully combined. Bring the chowder to a gentle boil, then reduce the heat to medium-low and simmer for 5 to 10 minutes, or until the soup begins to thicken and the potatoes are tender.

Step 9: Add the chopped razor clam meat and let it warm through. Clams cook quickly, so simmer them only for a few minutes to keep them tender.

Step 10: Remove the pot from the heat and let the chowder cool slightly. Top with crispy bacon and serve warm.

This Pacific razor clam chowder is filling enough to serve on its own, but it also pairs well with bread, crackers, vegetables, and simple side dishes.

• Overnight Sourdough Bread
• Sourdough Focaccia
• Sourdough Cornbread
• Cast Iron Skillet Cornbread
• Sourdough Croutons
• Oven Roasted Asparagus
• Dutch Oven Potatoes
• Green salad
• Oyster crackers

Clam chowder is not very freezer-friendly because dairy can separate after freezing and thawing. If you plan to freeze this soup, leave out the milk or half and half when making it, then add the dairy when reheating.

The main ingredients in this clam chowder are clams, bacon, vegetables, potatoes, half and half, flour, herbs, and stock. Together, they create the classic flavor, creamy texture, and hearty feel of a homemade seafood chowder.

Razor Clam Chowder