Living in the Pacific Northwest, we spent many early mornings on the Washington coast digging for razor clams. With shovels, clam guns, and buckets in tow, each of us braved the often harsh weather with the hopes of bagging a limit of 15 clams. When we were successful, this is the recipe Mama V often made with our catch.
Mama V did not like clams, no matter how they were prepared, but she managed to throw together a really solid clam chowder recipe.
These days, we don’t keep clams around, so I omit the clams and end up with a cozy bacon potato chowder.
This recipe reheats and freezes well, which is good, because this recipe will feed a crowd!
Ingredients
8 ounces of bacon, cut into small pieces
8 potatoes, peeled and cut into small chunks
1/2 of an onion, diced
4 cups of milk
6 Tablespoons flour
1 stick of butter, cut into slices
2 teaspoons salt
1 teaspoon ground pepper
6 cups water
For Clam Chowder, add the following:
1/2 cup diced celery
6 ounces chopped razor clams
Instructions
Place potatoes in 6 cups of water and cook for about 5 minutes – until they are barely tender, but still firm. Do not drain the water out – set it aside for later.
In a skillet, fry cut up bacon until browned. Then add onion (and celery, if making clam chowder) and cook for 5 minutes. Pour bacon, onion and bacon fat into the potatoes and water.
In the same skillet, melt the butter and add the flour, stirring with a whisk or spoon on medium heat. Cook for 1 minute. Add milk and stir until well mixed. Add the butter and flour mixture into the pot with the potatoes, then stir. (At this point, you can add your chopped clams.)
Add the salt and pepper and cover with a lid. Simmer for 15-20 minutes.
"Kom och ät nu!" 