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 caloriescarbohydrate: 25.9 gcholesterol: 86 mgfat: 24.2 gfiber: 3.3 gprotein: 6.7 gsaturatedFat: 14.2 gservingSize: -sodium: 541.1 mgsugar: 2.6 gtransFat: : -unsaturatedFat: : -
Directions New England-Style Clam Chowder
Directions
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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.