Razor Clam Chowder - cooking recipe

Ingredients
    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
    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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