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| New England Razor Clam Chowder |
"Thick New England clam chowder using razor clams. My own family likes to reap razor clams at the Washington coast. We smooth and freeze our clams. You is probably capable of use canned clams. My husband like thick clam chowder. If you do now not want it as thick miss flour, and/or use milk in place 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 :
| Prep : 20M | Cook : 8M | Ready in : 1H15M |
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- Cook and stir bacon in a massive pot over medium-high warmth till browned, approximately 10 mins. Remove bacon with a slotted spoon to a plate lined with paper towel, reserving drippings within the pot.
- Cook and stir potatoes, onion, and garlic in the hot bacon drippings until onions are translucent, 7 to ten mins. Stir flour into the potato aggregate; cook together for approximately 1 minute. Add evaporated milk, heavy cream, liquid from clams, and bay leaf to the potato combination; stir.
- Bring the aggregate to a simmer, lessen heat to medium, and cook dinner till the potatoes are soft, approximately 15 minutes. Add clams to the soup; prepare dinner until the clams are hot, approximately 5 minutes. Sprinkle bacon atop the soup. Season with salt and pepper to serve.
Notes :
- Reynolds® Aluminum foil may be used to maintain food wet, cook it evenly, and make clean-up easier.
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