BCL - New England Razor Clam Chowder Best Dishes

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New England Razor Clam Chowder

"Thick New England clam chowder the usage of razor clams. My family likes to reap razor clams at the Washington coast. We smooth and freeze our clams. You is probably capable of use canned clams. My husband like thick clam chowder. If you do not want it as thick omit flour, and/or use milk instead of cream. Serve with bread and salad."

Ingredients :

1 pound thick-reduce bacon strips, diced
2 kilos potatoes, diced
1 onion, minced
2 cloves garlic, minced
2 tablespoons all-motive 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 ground black pepper to taste

Instructions :

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

Cook and stir bacon in a massive pot over medium-excessive heat until browned, about 10 minutes. Remove bacon with a slotted spoon to a plate covered with paper towel, booking drippings inside the pot.
Cook and stir potatoes, onion, and garlic inside the hot bacon drippings till onions are translucent, 7 to ten minutes. Stir flour into the potato aggregate; cook together for approximately 1 minute. Add evaporated milk, heavy cream, liquid from clams, and bay leaf to the potato combination; stir.
Bring the aggregate to a simmer, lessen warmth to medium, and cook until the potatoes are tender, approximately 15 mins. Add clams to the soup; prepare dinner until the clams are warm, about 5 minutes. Sprinkle bacon atop the soup. Season with salt and pepper to serve.

Notes :

Reynolds® Aluminum foil can be used to preserve food moist, prepare dinner it evenly, and make clean-up less complicated.

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