BCL - New England Razor Clam Chowder Tasty Recipes

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New England Razor Clam Chowder

"Thick New England clam chowder the use of razor clams. My circle of relatives likes to harvest razor clams at the Washington coast. We easy and freeze our clams. You might be capable of use canned clams. My husband like thick clam chowder. If you do no longer want it as thick leave out flour, and/or use milk as opposed to cream. Serve with bread and salad."

Ingredients :

1 pound thick-reduce 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
1 pinch salt and floor black pepper to taste

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H15M

Cook and stir bacon in a huge pot over medium-high heat until browned, about 10 minutes. Remove bacon with a slotted spoon to a plate covered with paper towel, reserving drippings within the pot.
Cook and stir potatoes, onion, and garlic inside the warm bacon drippings till onions are translucent, 7 to ten mins. Stir flour into the potato combination; cook dinner together for approximately 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 warmth to medium, and cook dinner till the potatoes are soft, approximately 15 minutes. Add clams to the soup; cook dinner until the clams are warm, about five mins. Sprinkle bacon atop the soup. Season with salt and pepper to serve.

Notes :

Reynolds® Aluminum foil may be used to keep food wet, cook it flippantly, and make easy-up less complicated.

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