New England Razor Clam Chowder

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

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

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.