How to Make New England Razor Clam Chowder - A Step-by-Step Guide

When it comes to classic New England cuisine, one dish that stands out is the rich and flavorful Razor Clam Chowder. This creamy soup has been a staple in the region for generations, with its origins dating back to the early days of American colonial settlements. With its briny and satisfying flavor, this dish is a beloved comfort food that is perfect for a cozy night in or a special gathering with family and friends.

Razor Clam Chowder is a hearty and filling soup that is made with f...

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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
  • salt and ground black pepper to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hr
  • Servings: 8

  • 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.
  • 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. Stir evaporated milk, heavy cream, liquid from clams, and bay leaf into potato mixture.
  • Bring mixture to a simmer, reduce heat to medium, and cook until potatoes are soft, about 15 minutes. Add clams to soup; cook until clams are hot, about 5 minutes. Sprinkle with bacon; season with salt and pepper.
  • Nutrition

    575 cal.

    • Total Fat: 41g
    • Saturated Fat: 18g
    • Cholesterol: 112mg
    • Sodium: 574mg
    • Total Carbohydrate: 32g
    • Dietary Fiber: 3g
    • Total Sugars: 7g
    • Protein: 21g
    • Vitamin C: 33mg
    • Calcium: 194mg
    • Iron: 9mg
    • Potassium: 986mg