Description
Thick New England clam chowder using razor clams. My family likes to harvest razor clams on the Washington coast. We clean and freeze our clams. You might be able to use canned clams. My husband like thick clam chowder. If you do not want it as thick omit flour, and/or use milk instead of cream. Serve with bread and salad.
Ingredients
- 1 pound thick-cut bacon strips, diced
- 2 pounds potatoes, diced
- 1 onion, minced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 (12 fluid ounce) can evaporated milk
- 1 cup heavy cream
- 1 pound frozen razor clams, thawed with liquid reserved
- 1 bay leaf
- 1 pinch salt and ground black pepper to taste
Instructions
- 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.
- 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.
- 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.
Prep Time: 20 mins
Cook Time: 55 mins
Total Time: 1 hr 15 mins
Servings: 8