- 20-30 razor clams, chopped
- 6-8 potatoes (Russet)
- 1 lb bacon
- ½ cup onion, diced
- ¼ cup chopped celery
- 1 large carrot, grated
- 2 tbsp garlic powder
- 1 can of chicken stock
- ½ gal of half and half
- ½ gal of whole milk
- 1 tbsp cornstarch
Wash half of the potatoes and bake them in a preheated 350 degree oven for approximately 15 minutes, until they are slightly under-cooked. Remove from the oven and let cool. Peel, dice and set aside.
Wash, peel and dice the remaining potatoes and add to a bowl with the onion, celery and carrot.
Fry the bacon. Cut the cooked bacon into small pieces.
Gently fry/sauté the mixture of diced potatoes, onion, celery and carrots using some of the grease from the bacon.
Combine all prepared ingredients in a large stock pot and add the can of chicken stock, half and half, and the whole milk. Heat slowly. Bring to a slow boil and then reduce heat to a simmer for 45 minutes, stirring occasionally.
To get desired consistency: To thicken, add 1 tbsp of cornstarch. To thin, add ¼ cup milk.