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 can evaporated milk , 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. 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. 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. 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.