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Chef Johnathan Sundstrom of Lark on

Chef Johnathan Sundstrom

926 12th Avenue
Seattle, WA

   Made possible by funding from Pernod on

Chef Johnathan Sundstrom of Lark - Seattle, WA
As demonstrated at the Northwest Foodservice Show

Razor clams can be purchased either live in their shells or pre-cleaned and shelled. It is preferable to purchase them live in their shells and to clean them yourself - they will be that much fresher and tastier!

STEP 1: Insert tip of paring knife into edge of shell at one end and run knife from end to end, separating meat from shell. Turn over and repeat on other side.

STEP 2: Remove meat from shell, slice open guts and rinse out under cold water.

STEP 3:Cut open small tube on opposite side and pound to tenderize with side of a knife or a kitchen mallet.

Razor Clam Chowder with Turnip, Truffle and Thyme

Chef Johnathan Sundstrom of Lark - Seattle, WA
Adapted by and demonstrated at the Northwest Foodservice Show

Yield: 4-6 Servings


    Clam Stock:
  • 1 Tablespoon butter
  • ½ cup yellow onion, diced
  • ½ cup leek whites, washed and sliced
  • ½ cup fennel bulb, sliced
  • 2 pounds Manila clams
  • 2 cups dry white wine
  • 3 cups water
  • 1 head garlic, cracked
  • 3 branches thyme
  • 1 bay leaf
  • 10 black peppercorns

  • 1 Tablespoon butter
  • ¼ cup turnips, peeled and diced
  • ¼ cup celery root, peeled and diced
  • ¼ cup Yukon Gold potatoes, peeled and diced
  • 2 cups reserved clam stock
  • 1 cup heavy cream
  • 6 branches thyme, washed, dried and picked
  • ¼ pound razor clams, chopped
  • ¼ pound reserved Manila clams
  • Salt
  • Black pepper, freshly ground
  • 1 black truffle, shaved thin
  • 1 Tablespoon black truffle oil


For Stock:
Melt butter in a large pot over medium heat. Add onion, leek and fennel, and sweat gently. Add clams and white wine; reduce wine by half. Add water and aromatics, and simmer gently for 15 minutes. Strain liquid through a fine chinoise and reserve. Shuck clams, and reserve.

For Soup:
Melt butter in a large pot over medium heat. Sweat turnip, celery root and potato without coloring. Add reserved clam stock, cream, and thyme. Simmer until vegetables are tender. Add razor and manila clams, cooking for about 30 seconds. Season to taste with salt and pepper. Ladle soup into serving bowls, drizzle with truffle oil and top with truffle shavings.



  • Rising Star Chef Johnathan Sundstrom
  • Seattle for the Food Savvy
  • Forum: Where to Eat in Seattle

  •    Published: March 2006
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