Dee Dee's Razor Clam Chowder

Dee Dee's Razor Clam Chowder

  • 20-30 razor clams, chopped
  • 6-8 potatoes (Russet)
  • 1 lb bacon
  • ½ cup onion, diced
  • ¼ cup chopped celery
  • 1 large carrot, grated
  • 2 tbsp garlic powder
  • 1 can of chicken stock
  • ½ gal of half and half
  • ½ gal of whole milk
  • 1 tbsp cornstarch


Wash half of the potatoes and bake them in a preheated 350 degree oven for approximately 15 minutes, until they are slightly under-cooked. Remove from the oven and let cool. Peel, dice and set aside.

Wash, peel and dice the remaining potatoes and add to a bowl with the onion, celery and carrot.

Fry the bacon. Cut the cooked bacon into small pieces.

Gently fry/sauté the mixture of diced potatoes, onion, celery and carrots using some of the grease from the bacon.

Combine all prepared ingredients in a large stock pot and add the can of chicken stock, half and half, and the whole milk. Heat slowly. Bring to a slow boil and then reduce heat to a simmer for 45 minutes, stirring occasionally.

To get desired consistency: To thicken, add 1 tbsp of cornstarch. To thin, add ¼ cup milk.

Good stuff!

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Dee Dee says she adds clams right after she sautés the veggies. I think cooking half of the potatoes is for the texture (makes it thicker?). You don’t have to bake them if you don’t want to.

Dale Murff

Sounds and looks really good. I am wondering 2 things though….when do you put in the clams? I don’t see that mentioned in the instructions. Also do you bake half the potatoes for flavor?
Thanks and looking forward to trying it when I catch some clams with my new claminator.

Martha Mapp

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