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CookPal AI
New England Razor Clam Chowder

New England Razor Clam Chowder

Cost $20, save $15

Source: Recommended by CookPal

  • 40 Min
  • 8 Servings
  • $20

INGREDIENTS

  • Protein

    • 1 pound frozen razor clams, thawed with liquid reserved
    • 🥓 1 pound thick-cut bacon strips, diced

  • Vegetables

    • 🥔 2 pounds potatoes, diced
    • 🧅 1 onion, minced
    • 🧄 2 cloves garlic, minced

  • Dairy

    • 🥛 1 (12 fluid ounce) can evaporated milk
    • 🥛 1 cup heavy cream

  • Seasoning

    • 1 bay leaf
    • 🧂 Salt and ground black pepper to taste

  • Other

    • 🌾 2 tablespoons all-purpose flour

STEPS

1

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 paper towel-lined plate, reserving drippings in the pot.

2

Cook and stir potatoes, onion, and garlic in hot drippings until onion is translucent, 7 to 10 minutes. Stir flour into potato mixture; cook and stir for 1 minute.

3

Stir evaporated milk, heavy cream, liquid from clams, and bay leaf into potato mixture. Bring to a simmer, reduce heat to medium, and cook until potatoes are soft, about 15 minutes.

4

Add clams to soup; cook until clams are hot, about 5 minutes. Sprinkle with bacon; season with salt and pepper.

NUTRIENTS

Per 1 serving

🔥

575

Calories

  • 21
    Protein
  • 32
    Carbs
  • 41
    Fats

💡 For a less thick consistency, omit flour and substitute heavy cream with milk.Serve with bread and salad for a complete meal.Use fresh razor clams if available for better flavor.