New England-Style Clam Chowder recipe

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Ingredients

3 tablespoons butter
4 (1 inch) cubes salt pork
3 ribs celery, diced
1 Spanish onion, diced
1 clove garlic, minced
5 potatoes, peeled and cut into 3/4 inch cubes
5 cups clam juice
1 teaspoon dried tarragon
1 teaspoon celery salt
2 bay leaves
1 ½ pounds fresh clams, shelled and chopped
5 dashes Worcestershire sauce
2 cups heavy cream
¼ teaspoon chopped fresh dill
salt and ground black pepper to taste
10 sprigs fresh parsley, for garnish

Nutrition Info

339.9 calories
carbohydrate: 25.9 g
cholesterol: 86 mg
fat: 24.2 g
fiber: 3.3 g
protein: 6.7 g
saturatedFat: 14.2 g
servingSize: -
sodium: 541.1 mg
sugar: 2.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in a stockpot over medium-high heat, cook and stir salt pork, celery, onion, and garlic in melted butter until softened, about 7 minutes. Add potatoes, clam juice, tarragon, celery salt, and bay leaves to the stockpot. Bring the mixture to a boil, reduce heat to medium, and place a cover on the pot. Cook at a simmer until potatoes are tender, about 35 minutes.

  2. Stir clams into the soup and simmer uncovered for 5 minutes. Add Worcestershire sauce, heavy cream, dill, salt, and pepper, stir and cook another 7 minutes. Remove the pot from heat. Remove and discard bay leaves. Garnish with parsley to serve.

Recipe Yield

10 servings

Recipe Note

New England Soul Food. Serve with oyster crackers.

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