| Razor Clam Chowder Recipe | Razor Clam Chowder Recipe Ingredients:- 6 Razor Clams - minced
- 1 tablespoon Unsalted Butter
- 1 Leek - white part thinly sliced
- 1 Medium Fennel Bulb - green parts discarded, white part diced
- 2 Stalks Celery - peeled, diced
- 1/4 cup Lukewarm Water
- 2 teaspoon Salt
- 4 cups Clam Juice
- 2 cups Milk
- 2 cups Potatoes - peeled, diced
- 2 teaspoons Fresh Thyme Leaves
- 2 teaspoons Fennel Seeds - coarsely crushed
- 1 Bay Leaf
- 1 teaspoon Freshly Ground Black Pepper
- 1/4 cup Parsley Leaves - stems removed
| 
Time: 55 min
Serves: 4
| Razor Clam Chowder Recipe Instructions:Melt butter in a large sauce pan over medium-high heat. Add leek, fennel bulb and celery, sauté for 2 minutes.
Add water and 1 teaspoon salt, then cover. Turn heat to medium-low and cook until vegetables are soft, about 8-10 minutes.
Add clam juice, milk, potatoes, remaining 1 teaspoon salt, thyme, fennel seeds and bay leaf.
Simmer over medium heat, stirring occasionally, for 15 to 20 minutes, or until potatoes are tender.
Add minced razor clams and pepper and simmer for 5 more minutes. Remove bay leaf.
To serve, garnish bowls of chowder with whole parsley leaves to your taste.
| Razor Clam Chowder Recipe Cooking Time & Tips:- For cooking times please see above.
- Remember to only add a little salt to fish dishes
- If required, serve with your choice of sauce
| Razor Clam Chowder Recipe Serving Instructions & Ideas:- Serve with your choice of vegetables
- Seafood generally goes well with white wine
- A healthy alternative to meat dishes
| 
Seafood Recipes Index
|
|
|
|
