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Razor Clam Chowder

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PREP TIME
20 min
COOKING TIME
40 min
TOTAL TIME
60 min
SERVINGS
8 servings
Lunch Dinner New England
Razor Clam Chowder
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
  • salt and ground black pepper to taste
Instructions
1
Heat a large pot over medium-high heat, introducing bacon into the vessel and stirring constantly until it reaches a browned state, approximately 10 minutes. Utilize a slotted spoon to carefully transfer the bacon to a paper towel-lined plate, retaining the savory drippings within the pot.
2
Next, combine diced potatoes, sautéed onion, and minced garlic in the hot bacon drippings, stirring frequently until the onion becomes translucent, taking around 7 to 10 minutes. Introduce a tablespoon of flour into the potato mixture and stir for an additional minute, allowing it to cook thoroughly.
3
Subsequently, incorporate evaporated milk, heavy cream, clam liquid, and a bay leaf into the potato mixture, stirring until well combined.
4
Once the mixture reaches a gentle simmer, decrease the heat to medium and continue cooking until the potatoes reach a tender state, approximately 15 minutes. Introduce clams to the soup and cook until they reach a hot temperature, taking around 5 minutes.
5
Finally, sprinkle the cooked bacon over the soup and season with salt and pepper to taste.