Pacific Northwest Razor Clam Chowder

• Gluten free

• Meat

  • 1/2 lb Applewood smoked bacon

• Seafood

  • 2 can(s Clams

• Produce

  • 5 Celery stalks with, leaves
  • 1 tbsp Chives, Fresh
  • 4 clove Garlic
  • 2 tbsp Italian (flat leaf parsley, fresh
  • 1/4 cup Potato flakes, instant
  • 6 Red potatoes, small
  • 3 Shallots
  • 2 tsp Thyme, fresh leaves

• Condiments

  • 2 dash(es Tabasco sauce

• Baking & Spices

  • 1 pinch Black pepper, coarsely ground
  • 1 pinch Pink himalayan sea salt
  • 1 pinch Red pepper flakes

• Dairy

  • 1 oz Brick of reduced fat cream cheese
  • 1/4 cup Butter
  • 1/2 Pt. heavy cream
  • 5 cup Whole milk

Found on justapinch.com

Description

Ingredients

• 2-3 can(s) chopped clams with juice (i use 1 limit of razor clams (15) that have been frozen and thawed
• 6 small red potatoes, chopped
• 1/2 lb applewood smoked bacon, sliced
• 3 shallots, chopped
• 5 celery stalks with leaves, chopped
• 4 clove garlic, minced
• 1-8 oz brick of reduced fat cream cheese
• 1/4 c butter
• 5 c whole milk
• 1/2 pt heavy cream (optional)
• 2 tsp fresh thyme leaves
• 2 Tbsp fresh italian flat-leaf parsley, finely chopped
• 1 Tbsp fresh chives, minced
• 2 dash(es) tabasco sauce
• 1 pinch crushed red pepper flakes
• 1/4 c instant potato flakes
• 1 pinch pink himalayan sea salt
• 1 pinch coarsely ground black pepper

Directions

• 1In large saucepan, add clams with juice, milk, cream cheese, butter, heavy cream (if using), thyme, parsley, Tabasco and red pepper flakes. Heat gently over low heat. 2In a skillet, render the bacon until its not quite crisp. Add in potatoes, celery, shallot and garlic...fry until potatoes are just about tender. Add to milk-clam mixture. 3Heat SLOWLY over LOW heat until potatoes are tender. Add in instant potato flakes, a tablespoon at a time, until the chowder is the thickness you would like it to be. Add salt and pepper to taste. Garnish with chopped chives.