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New England-Style Clam Chowder Recipe

Recipe by: TerryWilson

"New England Soul Food. Serve with oyster crackers."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook1 h
  • Ready In1 h 30 m
  • 1Melt 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.
  • 2Stir 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.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 10 servings
  • 340 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    340
    17%
  • Fat:
    24.2
    37%
  • Carbs:
    25.9
    8%
  • Protein:
    6.7
    13%
  • Cholesterol:
    86
    29%

Based on a 2,000 calorie diet

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