Hard

New England Razor Clam Chowder

Name: New England Razor Clam Chowder
Prep time: 25 min
Cook time: 68 min
Total time: 93 min
Yield: 4 servings
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; 1 cup heavy cream; 1 pound frozen razor clams , thawed with liquid reserved; 1 bay leaf; salt and ground black pepper to taste

Total Time

1h 33m

25m prep · 68m cook

Servings

4 people

Rating

—

Difficulty

Hard

2 views

🥜 Nut-Free

Thick New England clam chowder with 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 likes thick clam chowder. If you do not want it as thick, omit the flour, and use milk instead of cream. Serve with bread and salad.

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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
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

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.
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.
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.