January 12, 2020

David's Razor Clam Chowder

Posted by: David Campiche, Owner

David's Razor Clam Chowder

David’s Knock-out Clam, Smoked Oyster and Wild Mushroom Chowder





6 cloves garlic, peeled and minced

1 ½ large onions, diced

2 stalks celery, sliced thinly

1 lb. Wild mushrooms, sliced and diced, not too small

½ lb. bacon

¼ lb. Butter (1 cube)

1 cup flour

½ lb. Smoked oysters, chopped

6 good size razor clams, chopped

2 ears corn, cooked and cut away from cob, or canned or frozen corn

1 ½ lb. Potatoes, peeled and cut into small squares, parboiled

2 cups milk

1 can clam nectar, 14 ½ oz.

2 teaspoons Cajun spice

2 teaspoons dried red chili flakes

Tabasco Sauce to taste

Salt and Pepper to taste (careful with salt, as it is an inherent ingredient in some of the above)

1 Tablespoon chopped fresh parsley

1 Tablespoon chopped fresh fennel


Sauté bacon and pour off grease. Add one cube butter and when melted, add garlic. Sauté briefly then add onion. Sauté until translucent. Add celery and mushrooms. Sauté a few more minutes. Add flour and stir to combine and brown very slightly. Add clam nectar and milk, stirring to remove lumps. Add spices, parboiled potatoes, clams, smoked oysters and corn. Slowly bring to a low boil. Add more milk if chowder is too thick. Lastly, stir in chopped fresh parsley and fennel.


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