Lake Quinault Razor Clam Chowder


by Elizabeth Berman

Posted on November 12, 2009 at 1:09 PM

Updated Thursday, Nov 12 at 3:33 PM


Chef Patrick Norris from the Lake Quinault Lodge cooks up a delicious Razor Clam Chowder.

Quinault Razor Clam Chowder

Yield 1 ½ Gallons

1 - Medium sized Walla Walla sweet onion (small diced)

1 C. Celery (small diced-3 ribs)

2Tbs minced garlic

¾ # Apple smoked Bacon (rough chop)

2 C. Razor Clams (cleaned and chopped)

3 C. Clam juice

2Tbs Canola Oil

1 C. A.P. Flour

10 Tbs Unsalted Butter

1 Qt. Heavy Cream

1 Qt Half and Half

2 Tbs Clam Base

1 Qt Water

2 C. Diced Red Potatoes

1 Tbs Ground Black Pepper

2 Tbs Fresh Thyme (chopped)

1 tsp Ground Basil

1 Pinch Old Bay Seasoning




In large sauce pot over medium heat- add canola oil and allow to heat, add Bacon, onions, and celery and allow to cook for 5-6 minutes until they start to sweat and bacon renders. Add garlic and sauté for another 3-4 minutes. Add Butter and once butter has melted add Flour and stir with wooden spoon until you have formed a roux around the vegetables. At this point have all of you liquids ready to pour. The Clam base should be incorporated with the Qt. of water until fully dissolved. Once all liquids have been added, whisk really well until the roux and vegetables have been well incorporated with the liquids. Next add in all of your clams, potatoes, seasonings and herbs. Continue stirring regularly as you do not want to scorch the soup, over medium heat. Once the chowder has come to a boil the roux will begin to thicken up the chowder. Reduce heat to a simmer and continue stirring every few minutes for about 20 minutes, or until the potatoes have been cooked (smaller the dice of the potato, the faster the cook time) the chowder is ready to serve, however all soups flavors enhance over a longer period of time.