juice

"How does one cook razor clams?" she asks. All of a sudden I feel an elevated status of cooking and a recognized responsibility of nature to plate. My brain goes to the skilled chef, drizzling a dash of wine cream butter over a lightly crispy coated tender whole clam in a strong focused twist of the wrist, finishing with a whimsical wave of the arm -- an upside down wave following with finely chopped parsley falling like snow.... "Well, I usually put them in clam chowder," I mumble. Begin by pouring two glasses of your choice white wine- Manhattan Clam Chowder 1/2 medium onion 1 large carrot 2 stalks celery 1/2 large green pepper 3 medium golden potatoes salt and pepper 1/2 tsp red pepper flakes 1 T dried parsley 1-2 bay leaves 1/4 c. (or more) diced bacon (Stewart's Meats ends and pieces- Peppered) 24-30 razor clams 1 c. fresh clam juice 15-20 oz diced tomatoes 6 c. broth/water vegetable broth base ("Better than Bullion" pas...