Razorshell Clam Chowder

Razor Clam Chowder

Serves 4

Famous for their sweet flavour, razorshell clams work wonderfully in this creamy broth. Serve with crusty bread.


  • about 800g (1lb 8oz) razorshell clams
  • 25g (1 oz) butter
  • 50g (2 oz) thickly sliced bacon
  • 1 small onion
  • 225g (8 oz) potatoes
  • 300ml (10 fl oz) milk
  • 120ml (4 fl oz) single cream
  • 1 bay leaf
  • salt and pepper
  • 1 small handful of parsley


  1. Peel and dice the potatoes. Cut the bacon into small pieces and dice the onions. Chop the parsley.
  2. Cook potatoes in a large pan with the milk and cream and bay leaf. Simmer until the potatoes are just cooked. 
  3. Place clams in another large pan with a splash of water and cover with a tight lid and bring to boil. Cook for three minutes after water boils. Remove from the heat and strain off cooking liquor for later.
  4. When the clams are cool, remove from shells and chop into 1cm (½ inch) pieces.
  5. Fry the bacon in butter until lightly browned, then add the onion. Cook until onions are soft (but not brown).
  6. Combine the bacon, onion and clams into the potatoes and warm through. Add the clam liquor until you have your desired consistency. Season to taste and sprinkle with chopped parsley.
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