New England-Style Clam Chowder

New England-Style Clam Chowder
  • 3 tablespoons butter
  • 4 (1 inch) cubes salt pork
  • 3 ribs celery, diced
  • 1 Spanish onion, diced
  • 1 clove garlic, minced (optional)
  • 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 1/2 pounds fresh clams, shelled and chopped
  • 5 dashes Worcestershire sauce
  • 2 cups heavy cream
  • 1/4 teaspoon chopped fresh dill
  • salt and ground black pepper to taste
  • 10 sprigs fresh parsley, for garnish


  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.

03/26/2018
New England-Style Clam Chowder, recipe PT15M PT1H 5 455 calories

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