Recipe information
Ingredients for - New England Razor Clam Chowder
1. Thick-cut bacon strips, diced - 1 pound
8. Frozen razor clams, thawed with liquid reserved - 1 pound
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.