Move over New England and Manhattan Clam Chowders and step up Smoked Clam Chowder in the Pacific Northwest.
Historically, the first “clam chowders” didn’t have dairy added at all and were actually thickened with breadcrumbs. This makes Rhode Island and Connecticut style chowders the more traditional versions. This “clear” chowder is a lighter version and perfect for a summer meal with freshly dug, frozen or canned clams.
With clamming being so good this summer up and down the coast, this is one that, though prepared with razor clams, will work with other types of clams, too.
INGREDIENTS
- 1 pound shucked razor clams
- 2 cups cold water, for brine
- 2 tablespoons salt, for brine
- 6 slices thick bacon
- 1 onion, chopped
- 3 ribs celery, chopped
- 2-4 cloves garlic, minced
- 1 carrot, diced
- 3 cups clam juice
- 2 cups chicken broth
- 6 small red potatoes, chopped
- 3 dried bay leaves
- 2-3 sprigs fresh thyme
- 1-2 tablespoons capers, optional
- Juice from 1 lemon
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- Wood chips of choice
DIRECTIONS
In a medium bowl, dissolve 2 tablespoons salt in 2 cups cold water. Add clams, stir well, soak and refrigerate, 30-60 minutes.
Drain clams and discard brine. Place clams directly on smoker racks or if small, place on screens atop smoker racks. Place bacon on a smoker rack.
Prepare Little or Big Chief Smoker by filling the pan with wood chips. Always make sure clean foil lines the smoker pan to avoid off-flavors. Preheat smoker until chips begin to smoke. Place rack with bacon over the racks with the clams to avoid any dripping. Smoke 45 minutes, using 1 pan of chips.
Removed smoked bacon and clams from smoker and chop into bit-sized pieces.
In a large skillet, fry bacon on medium heat to slowly render fat. Once bacon has become browned and crisp, remove from the fat and set aside. Add onions to bacon fat and caramelize on medium heat, 7-10 minutes. Add celery, garlic and carrots and continue to sauté another 5 minutes.
Add onion mixture to a large pan or Dutch oven and increase heat to medium-high. Add clam juice, chicken broth, bay leaves and thyme and bring to a boil. Add potatoes and reduce heat to medium-low and simmer until potatoes are tender. Add clams and continue cooking 2-3 minutes. Add crisped bacon, lemon juice, parsley and dill to the chowder. Serve immediately, garnishing with more fresh herbs if desired.
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