New England Razor Clam Chowder
Serves: 4
Jadyn Kohler
1 January 1970
Based on User reviews:
49
Spice
54
Sweetness
52
Sourness
42
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
910 g
Potatoes (diced)2 cloves
Garlic (minced)2 tbsps
All-Purpose Flour12 fluid ounce
Evaporated Milk (can)1 cup
Heavy Cream1
Bay Leaf1 pinch
SaltDirections:
1
Cook and stir bacon in a large pot over medium-high heat until browned, about 10 minutes
2
Remove bacon with a slotted spoon to a plate lined with paper towel, reserving drippings in the pot
3
Cook and stir potatoes, onion, and garlic in the hot bacon drippings until onions are translucent, 7 to 10 minutes
4
Stir flour into the potato mixture; cook together for about 1 minute
5
Add evaporated milk, heavy cream, liquid from clams, and bay leaf to the potato mixture; stir
6
Bring the mixture to a simmer, reduce heat to medium, and cook until the potatoes are soft, about 15 minutes
7
Add clams to the soup; cook until the clams are hot, about 5 minutes
8
Sprinkle bacon atop the soup
9
Season with salt and pepper to serve