David’s Razor Clam Chowder

David’s Razor Clam Chowder
Ingredients:
  • 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.