New England Razor Clam Chowder
Recipe information
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Cooking:
20 min.
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Servings per container:
8
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Source:

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.