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.
Ingredients
- thick-cut bacon strips: 1 pound (diced)
- potatoes: 2 pound (diced)
- onion: 1 piece (minced)
- garlic: 2 clove (minced)
- all-purpose flour: 2 Tbsp
- evaporated milk: 1 can (12 fluid ounce can)
- heavy cream: 1 cup
- frozen razor clams, thawed with liquid reserved: 1 pound
- bay leaf: 1 piece
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
