Ive spent a bit of time this winter driving down to the Ocean beaches. Razor Clam digging is a big thing around here. What I love about these beauties is that when you clean them, you take all the guts out. It is just beautiful meat when your done processing them. I like to vacuum seal into 12oz bags. I love just sautéing them with a dusting of flour and a nice garlic aioli. I also love making clam cakes and air frying them. I even mad a Manhattan chowder the other day with my canned Heirloom tomatoes. This time, I went with the good old standby, New England Clam Chowder.

I like to just cook down a little Bacon, fresh Garlic, Shallots, Onion, Celery. Deglase with some Sherry. add water and some Lobster base. I leave out the Potatoes. I just enjoy it that way. Simmer this, and at last add the chopped raw clams, and add a pint of cream. Fresh Parsley and some Green Onion. Nutmeg, Cayenne, Salt and Pepper as needed. Maybe some fresh Thyme and Bay Leaves.

What can go wrong with this good old stand by. Razors are such a nice, clean clam. no guts, no sand to bite into. If you don’t overcook the clams, they don’t get chewy.

Enjoy the winter, sit by the fire and have a cup of Razor Clam Chowder!