- 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
- 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.
- 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
recipepes.com
New England-Style Clam Chowder, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
