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Ingredients

• 2 pounds razor clams
• 4 ounces meaty salt pork, rind removed and cut into 1/3-inch dice (You can substitute thick bacon if necessary)
• 4 T. unsalted butter
• 1 medium onion (7 to 8 ounces), cut into 1/4-inch dice
• 2 stalk celery, cut into 1/4-inch dice
• 2 sprigs fresh thyme, leaves removed and chopped (1 teaspoon)
• 1 1/2 pounds Yukon Gold, Maine, or other all-purpose potatoes, peeled and cut into 1/2-inch dice
• About 3 cups water
• 1 1/2 c. heavy cream (or up to 2 cups if you wish)
• Freshly ground black pepper
• Kosher or sea salt if needed
• FOR GARNISH:
• 2 T. chopped fresh Italian Parsley
• 2 T. minced fresh chives

Description

Razor Clams Are Harder To Find Because The Clam Is Native To Both The West Coast And The East Coast Of The United States. The Best Way To Use Razor Clams In Chowder Is To Shuck Them Fresh From The Shell. Easy To Do Using Only A Spoon Slid Along The Inne

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