BEST CLAM CHOWDER EVER — (no, really)

¼ to ½ LBS BACON
1 or 2 LG. POTATOS CHOPPED (peeled or not)
1 or 2 LG. CARROTS CHOPPED
1 LG. ONION CHOPPED
1 T FLOUR
CHICKEN STOCK / CHABLIS or H2O
¼ to 1 BRICK CREAM CHEESE
MILK, HALF AND HALF OR CREAM
RAZOR CLAMS CHOPPED OR CANNED CLAMS
SALT AND PEPPER
TABASCO (optional)
DILL (optional)

Cut bacon into ½ to ¼ in. pieces and cook in bottom of soup pot until fat has rendered but is not crisp(you should have about 2 to 3 Tbs. fat if not add a little olive oil) add all chopped vegis. Cook until vegis are just crisp tender add flour. Stir and cook flour for 2 to 3 min. then add liquid. Approx. 1 or more Cups depending on how much you are making. Reduce slightly at a simmer about 1/3. Add enough cream cheese, up to 1 brick, to bring the chowder to a little thicker consistency, simmer and stir until dissolved and lumps disappear. Add milk, half and half or cream depending on how high your cholesterol is. Simmer for about 5 min. (do not boil). Add clams and heat thru about 5 or 10 min. more. (Razors should be added at the end as they will toughen if cooked too long) Season to taste. Enjoy in a bread bowl or with crunchy bread on the side. Very, very rich but delicious for Christmas Eve or special occasions. If using fresh razors be sure and chop the necks finely and use all "broth" that has accumulated at the bottom of the bag or bowl.

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