Pacific Twist on Classic Chowder Emerges as Coastal Favorite

In kitchens along the Pacific Northwest coast, a novel interpretation of clam chowder is quietly dethroning tradition. Swapping out ubiquitous Manila clams and onions for the region's prized razor clams and buttery leeks, this lighter, fresher take embodies a growing culinary shift towards hyper-local, sustainable ingredients championed by chefs like Becky Selengut. Its rise speaks to a 2025 palate craving richness without heaviness, a delicate balance achieved through restrained cream and clever technique. :max_bytes(150000):strip_icc():format(webp)/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2018__04__20180327-pacific-razor-clams-chowder-vicky-wasik-2-7691385bc6584113b751f2a68906629b.jpg)

The Core Ingredients: A Study in Sustainable Substitution

The brilliance lies not just in flavor, but in thoughtful sourcing:

• Pacific Razor Clams: Leaner and boasting a sweeter, more pronounced ocean essence than Manilas. Their delicate texture demands precision cooking – overcook them, and you lose the magic.

• Leeks over Onions: Offering a subtle, sophisticated sweetness that integrates seamlessly without overwhelming the clams' natural brine. The dark green parts? Saved for stock, naturally.

• Dry Vermouth: Lends a complex herbal backbone that white wine often lacks, elevating the broth without competing.

• Restrained Cream: Just enough for luxurious silkiness, not a thick, gloppy blanket. Heavy cream adds body, but the hand remains light.

Mastering the Technique: Where Precision Meets Flavor

This isn't a dump-and-stir affair. Success hinges on specific methods:

1. Bacon & Butter Base: Rendered bacon fat and butter form the initial flavor layer. Half the crispy bacon is reserved, adding crucial textural contrast later. 🥓

2. Layering Aromatics: Leeks sweat gently, followed by celery, thyme, bay leaves, and a whisper of cayenne. The potatoes get a crucial 3-minute sauté – why does this simple step make such a difference to their final texture in the chowder?

3. Deglazing & Building: Vermouth lifts the flavorful fond, followed by clam juice and minimal water just to cover the potatoes. Bottled juice fills the gap, but the recipe notes a pro-tip: liquid from shucking fresh clams? That's liquid gold to add back in.

4. The Gentle Poach: This is the non-negotiable step for perfect clams. After the base simmers and cream is incorporated, the boiling chowder is taken off the heat. The diced clam meat is stirred in, the pot covered, and left to stand for a mere 60 seconds. This gentle poach preserves the razor clam's tender integrity – rubbery clams are a culinary sin here.

5. Final Flourish: A dash of high-quality fish sauce (like Red Boat) is the optional umami bomb. Seasoning with salt comes last, after the clams have infused their essence.

The Assembly: Keeping it Fresh and Interactive

Serving is part of the experience, designed for customization:

• Ladle the steaming chowder into bowls.

• Scatter the reserved crispy bacon and fresh celery leaves over the top.

• Diners personalize with:

  • Hot sauce (Tabasco or similar) to taste 🔥

  • Crumbled buttery crackers (Ritz-style) for nostalgic crunch.

Why This Chowder Resonates Now

In 2025, as diners increasingly seek connections between their plate and local ecosystems, Selengut's approach feels prescient. Her book, Good Fish: 100 Sustainable Seafood Recipes From the Pacific Coast, wasn't just a collection of recipes; it foreshadowed a movement. This chowder encapsulates that ethos: celebrating a uniquely Pacific ingredient (razor clams), utilizing every part (leek greens for stock), and employing techniques that maximize flavor and texture with respect. The lightness achieved through less cream and bright vermouth aligns with contemporary preferences, yet it satisfies deeply. Could this Pacific Razor Clam Chowder become the definitive West Coast clam chowder? Its growing popularity suggests the tide is turning. Its elegance lies in subtlety – a reminder that sometimes, the most profound flavors come from careful restraint and letting the star ingredient truly shine.