New England Razor Clam Chowder
Ingredients1 h 15 m servings 575 cals
- 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 plate lined with paper towel, reserving drippings in the pot.
- Cook and stir potatoes, onion, and garlic in the hot bacon drippings until onions are translucent, 7 to 10 minutes. Stir flour into the potato mixture; cook together for about 1 minute. Add evaporated milk, heavy cream, liquid from clams, and bay leaf to the potato mixture; stir.
- Bring the mixture to a simmer, reduce heat to medium, and cook until the potatoes are soft, about 15 minutes. Add clams to the soup; cook until the clams are hot, about 5 minutes. Sprinkle bacon atop the soup. Season with salt and pepper to serve.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 575 calories; 40.8 g fat; 31.6 g carbohydrates; 20.5 g protein; 112 mg cholesterol; 574 mg sodium. Full nutrition
ReviewsRead all reviews 5
Five stars for easy & quick prep. Four stars for flavor. I am a razor clam digger and fan so I was anxious to try this recipe. I have to admit enjoying my recipe better because of additional ing...
I also live in Washington state and go razor clamming with family and friends. I did as directed, but also added a little diced celery just because it was in the fridge. This is a great recipe t...
We have already made this three or four times and it is the best recipe we've found for our Washington razor clams. The combination is the perfect consistency and makes great leftovers.
It is very thick and creamy! We served ours in sourdough bread bowls and it was divine. What a dish. Great flavors. Exactly what I was looking for. Thank you!