Name: New England Razor Clam Chowder
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Thick-cut bacon strips, diced - 1 pound; Potatoes, diced - 2 pounds; Onion, minced - 1; Garlic, minced - 2 cloves; All-purpose flour - 2 tablespoons; Evaporated milk - 1 (12 fluid ounce) can; Heavy cream - 1 cup; Frozen razor clams, thawed with liquid reserved - 1 pound; Bay leaf - 1; Salt and ground black pepper to taste - 1

Ingredients for - New England Razor Clam Chowder

1. Thick-cut bacon strips, diced 1 pound

2. Potatoes, diced 2 pounds

3. Onion, minced 1

4. Garlic, minced 2 cloves

5. All-purpose flour 2 tablespoons

6. Evaporated milk 1 (12 fluid ounce) can

7. Heavy cream 1 cup

8. Frozen razor clams, thawed with liquid reserved 1 pound

9. Bay leaf 1

10. Salt and ground black pepper to taste 1

How to cook deliciously - New England Razor Clam Chowder

1 . Stage

Cook and stir bacon in a large pot over medium-high heat until browned, about 10 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate, reserving drippings in the pot.

2 . Stage

Cook and stir potatoes, onion, and garlic in hot drippings until onion is translucent, 7 to 10 minutes. Stir flour into potato mixture; cook and stir for 1 minute. Stir evaporated milk, heavy cream, liquid from clams, and bay leaf into potato mixture.

3 . Stage

Bring mixture to a simmer, reduce heat to medium, and cook until potatoes are soft, about 15 minutes. Add clams to soup; cook until clams are hot, about 5 minutes. Sprinkle with bacon; season with salt and pepper.