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a white bowl filled with soup on top of a blue and white cloth next to a spoon
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Pacific Razor Clam Chowder Recipe

40min · 4 servings
Pacific razor clams and buttery leeks sub in for the more commonly used Manila clams and onions in this classic chowder with a twist. Fresh thyme, dry vermouth, and a restrained hand with cream keep the chowder light and fresh, with just enough richness for a luxurious texture.
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Ingredients

Meat
• 4 oz 4 slices bacon
Seafood
• 1 (8-ounce) bottle Clam
• 3/4 lb Razor clam meat, small
Produce
• 2 Bay leaves
• 2 Celery ribs (4 ounces)
• 1 Leek (about 3/4 pound), large
• 1 tbsp Thyme, fresh leaves
• 1 lb Yukon gold potatoes, medium
Condiments
• 2 tsp Fish sauce
• 1 Tabasco sauce or other hot sauce
Baking & Spices
• 1/8 tsp Cayenne pepper
• 1 Kosher salt
Snacks
• 1 Buttery crackers
Dairy
• 2 tbsp Butter, unsalted
• 1 1/2 cups Heavy cream
Beer, Wine & Liquor
• 1/4 cup Vermouth, dry white