Razor Clam Chowder - cooking recipe
Ingredients
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15 razor clams
1/2 lb. thick sliced bacon, diced
2 c. onion, chopped
2 c. celery, chopped
8 c. potatoes, diced
1 c. butter
1 c. flour
1 gal. milk
1 glove garlic, minced or garlic powder
2 tsp. white pepper
salt to taste
Preparation
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Drain clams and save liquor. Chop clams into 1/2 to 3/4-inch pieces. Fry bacon until almost done and then add onion and celery; cook until tender. Do not drain, but set aside. Cook the potatoes separate and drain. Make a white sauce from the butter, flour and milk, adding the garlic, white pepper and salt to taste. Feeds 8 to 10 people.
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