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Homemade Clam Chowder

 
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bryano



Joined: 22 Feb 2010
Posts: 14
Location: Vancouver USA

PostPosted: Wed Mar 31 10 5:04 pm    Post subject: Homemade Clam Chowder Reply with quote

I've been making this for years and whenever I see people sharing recipes I have to join in... very proud of this one.

The clams are razor clams from Long Beach Washington. There is a 15 clam limit per person so this recipe is for 1 limit of clams, more can be addded depending on how fishy you like your chowder. I like to put my clams in a 1 gallon ziplock bag flattened out with a little bit of water and freeze them. They are much easier to chop when frozen.

2 lbs Bacon
2 onions
2 bunches green onions
1 big handful diced fresh chives
2 big handfuls diced fresh parsley
6 can chicken broth
6 can cream chicken soup
8 oz pkg cream cheese
10 lbs or more of red potatoes half inch cubes

chop bacon into half inch pieces and fry until crisp, drain grease add onions, and chives and cook on high until soft.
add broth and soup, potatoes and diced clams
cook until potatoes are soft adding parsley and cream cheese the last half hour of cooking. I like to chop the cream cheese into cubes first.... it desolves easier. If it's not thick enough you can always add yukon golds potatoes boiled until soft, they will moosh making it thicker.
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CliffC
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Joined: 01 May 2007
Posts: 730
Location: Old Town Maine

PostPosted: Thu Apr 01 10 1:03 am    Post subject: Reply with quote

It's a good looking recipe, but should'nt it be called Chicken and Clam Chowder? To a New England purist the recipe should have milk and cream in it. No chicken.
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bryano



Joined: 22 Feb 2010
Posts: 14
Location: Vancouver USA

PostPosted: Thu Apr 01 10 1:18 am    Post subject: Reply with quote

That's why it's not called New England clam chowder
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CliffC
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Joined: 01 May 2007
Posts: 730
Location: Old Town Maine

PostPosted: Thu Apr 01 10 8:50 am    Post subject: Reply with quote

bryano wrote:
That's why it's not called New England clam chowder


Good Answer Laughing. How big is a razor clam BTW?
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bryano



Joined: 22 Feb 2010
Posts: 14
Location: Vancouver USA

PostPosted: Fri Apr 02 10 2:40 am    Post subject: Reply with quote

they are about 4 to 7 inches long and about 2 to 3 inches wide.
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CliffC
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Joined: 01 May 2007
Posts: 730
Location: Old Town Maine

PostPosted: Tue Apr 06 10 6:53 am    Post subject: Reply with quote

Didn't know it until I heard a local clammer on tv last week, not at all like the west coast variety-

http://oceanica.cofc.edu/shellguide/shells/jackknife.htm
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bryano



Joined: 22 Feb 2010
Posts: 14
Location: Vancouver USA

PostPosted: Tue Apr 06 10 12:00 pm    Post subject: Reply with quote

these are the ones we get
http://wdfw.wa.gov/fish/shelfish/razorclm/razorclm.htm

i would like to get some of these one day too
http://www.wdfw.wa.gov/fish/shelfish/beachreg/2clam.htm
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SHELLFISH
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Joined: 24 Mar 2008
Posts: 35
Location: Wilton CT, New Smyrna Beach Florida

PostPosted: Mon Nov 28 11 9:24 am    Post subject: Reply with quote

That sounds like what a Rhode Island chowder is made of.

The traditional and historic clam chowders were made with soft shell clams. Now they are made with hard clams.

Rhode Island, Manhatten or New England they are all good on a cold day!
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