What better method to utilize the surplus rhubarb in your yard! On yogurt, ice cream, pancakes, or oats, this compote tastes just as good. Additionally, I enjoy grilling pork tenderloin to go with it. I make the compote with a little less sugar for savory foods. Smaller, less-tougher stalks are what you should look for. For a tasty variation, use flavored balsamic vinegar!
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
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
- salt and ground black pepper to taste
Instructions
- 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.
- 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.
- 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.
Nutrition Facts
| Calories | 575 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 112 mg |
| Dietary Fiber | 3 g |
| Protein | 21 g |
| Saturated Fat | 18 g |
| Sodium | 574 mg |
| Sugars | 7 g |
| Fat | 41 g |
| Unsaturated Fat | 0 g |
Reviews
I made this very easily. It was a great soup.
Great clam chowder recipe. I added a 4oz can of chopped Jalapeno’s along with the onion/garlic which added a bit of heat to this classic NE Clam chowder recipe. Turned out perfect
Love it! I used red potatoes and cut into chunks. I added celery just out of habit. I used 1/2 of a Walla Walla sweet onion. Then salt and pepper to taste. Quick, easy and very flavorful.
Tastes good-first time making it and it was a success
This is delicious! The only thing I did differently is add thyme and dill. Yummy!
Great recipe, but as mentioned before, a little bland. I added fresh thyme, celery, and additional salt and that made all the difference. Now it’s the best chowder I’ve ever had.
Added some Celery, and extra clams.
Diced potatoes cook really quickly. My potatoes ended up being rather mushy. This made the chowder thick without the flour but visually it wasn’t very appealing. It looked rather grainy. I found the taste of the chowder to be very bland. I added quite a bit of salt and that improved it. However, I did add pepper, fresh parsley, and thyme to up the flavor. I also added a couple of scoops of concentrated chicken broth…this increased the flavor quite a bit too….enough so that it didn’t taste bland. I will see if the flavor gets better after sitting for a day. The recipe was simple to follow and fairly quick. I would use this again, but continue to tweak the spices.
We have already made this three or four times and it is the best recipe we’ve found for our Washington razor clams. The combination is the perfect consistency and makes great leftovers.
It is very thick and creamy! We served ours in sourdough bread bowls and it was divine. What a dish. Great flavors. Exactly what I was looking for. Thank you!
I also live in Washington state and go razor clamming with family and friends. I did as directed, but also added a little diced celery just because it was in the fridge. This is a great recipe that I will use again. Simple ingredients but big flavor. Thank you.