New England Razor Clam Chowder

Name: New England Razor Clam Chowder
Total time: 60
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

Recipe by Candia Mathieson from allrecipes.com

Dinner,Lunch 60 Mins.

Ingredients

8 servings

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1 pound thick-cut bacon strips, diced
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2 pounds potatoes, diced
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1 onion, minced
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2 cloves garlic, minced
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2 tablespoons all-purpose flour

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1 (12 fluid ounce) can evaporated milk
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1 cup heavy cream
•

1 pound frozen razor clams, thawed with liquid reserved
•

1 bay leaf
•

salt and ground black pepper to taste

Instructions

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.
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.
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.