Razor Clam Chowder: A New England Classic

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

Instructions

1. In a large pot over medium-high heat, cook bacon until crispy and browned, approximately 10 minutes. Transfer the bacon to a paper towel-lined plate using a slotted spoon, leaving the flavorful drippings in the pot.
2. Sauté potatoes, onion, and garlic in the hot bacon drippings until the onion becomes translucent, about 7 to 10 minutes. Stir in flour and cook for 1 minute, ensuring it's well combined. Gradually add evaporated milk, heavy cream, the reserved liquid from the clams, and a bay leaf to the potato mixture, stirring continuously.
3. Bring the mixture to a gentle simmer, then reduce the heat to medium and cook until the potatoes are tender, approximately 15 minutes. Add the clams to the soup and cook until they are heated through, about 5 minutes. Garnish with crispy bacon, and season with salt and pepper to taste.

Nutrition

• Calories: 575 kcal
• Fat Content: 41 g
• Fiber Content: 3 g
• Sugar Content: 7 g
• Sodium Content: 574 mg
• Protein Content: 21 g
• Cholesterol Content: 112 mg
• Carbohydrate Content: 32 g
• Saturated Fat Content: 18 g
• Unsaturated Fat Content: 0 g