Name: New England Razor Clam Chowder
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8
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

Cook Time: 40 minutes

This hearty soup is a perfect blend of creamy potatoes, savory bacon, and tender razor clams, ideal for a comforting meal.

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

Directions

Cook and stir the diced bacon in a large pot over medium-high heat until browned, about 10 minutes. Once crispy, remove the bacon with a slotted spoon and transfer it to a paper towel-lined plate, while reserving the drippings in the pot.
In the same pot, cook and stir the diced potatoes, minced onion, and garlic in the bacon drippings until the onion becomes translucent, approximately 7 to 10 minutes.
Stir in the flour, and continue to cook for another minute, allowing the flour to thicken the mixture slightly.
Pour in the evaporated milk, heavy cream, and the liquid from the clams. Add the bay leaf and stir to combine. Bring the mixture to a simmer.
Reduce the heat to medium and cook until the potatoes are soft, about 15 minutes, stirring occasionally to prevent sticking.
Add the thawed clams to the soup and cook for an additional 5 minutes, or until the clams are heated through.
Sprinkle the crispy bacon over the soup and season with salt and pepper to taste before serving.