New England Razor Clam Chowder

Ingredients

• pound thick-cut bacon strips, diced
• pound spotatoes, diced
• onion, minced
• clove sgarlic, minced
• tablespoon sall-purpose flour
• (12 fluid ounce) can evaporated milk
• cup heavy cream
• pound frozen razor clams, thawed with liquid reserved
• bay leaf
• salt and ground black pepper to taste

Instructions

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. Stir evaporated milk, heavy cream, liquid from clams, and bay leaf into potato mixture.
3. 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.