New England Razor Clam Chowder

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

Directions

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.