Bacon, potatoes, and clams in a creamy chowder make a hearty and delicious meal.
Preparation Time
20 mins
Cooking Time
40 mins
Total Time
60 mins
Calories
575 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Ingredients
2 tablespoons all-purpose flour
1 (12 fluid ounce) can evaporated milk
1 cup heavy cream
1 bay leaf
salt and ground black pepper to taste
2 cloves garlic, minced
1 onion, minced
2 pounds potatoes, diced
1 pound thick-cut bacon strips, diced
1 pound frozen razor clams, thawed with liquid reserved
