Razor Clam Chowder with Turnip, Truffle and Thyme with Special Guest Chef John Sundstrom

Razor Clam Chowder- The Secret Ingredient

Media Folder: 
Media Root opens in a new tab

Get the recipe opens in a new tab now!Secret Ingredient: Black Truffle OilSpecial Guest Chef: Chef John Sundstrom, Chef and Owner of Lark Restaurant opens in a new tab in Seattle, WAThis dish is perfect to serve as autumn transitions in winter, a time when shellfish is usually at its best, both razor clams (usually from the Quinault Reservation on the Olympic Peninsula) and Manila clams are plentiful and plump.

Explore More