New England Razor Clam Chowder The Best Recipes

Are you searching for recipes New England Razor Clam Chowder, our own site provides recipes New England Razor Clam Chowder that a person need Listed below are the tested recipes New England Razor Clam Chowder that will you need

New England Razor Clam Chowder

"Thick New England clam chowder using 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 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-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
• 1 pinch salt and ground black pepper to taste

Instructions :

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

• 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.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Thanks to visiting our blog. no longer forget to bookmark the site, if our web-site provides the best dishes.