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New England-Style Clam Chowder
New England-Style Clam Chowder
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Creamy clam and ham chowder with potatoes for a comforting taste of New England.
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
  • 1.5 pounds fresh clams, shelled and chopped
  • 5 dashes Worcestershire sauce
  • 2 cups heavy cream
  • 0.25 teaspoon chopped fresh dill
  • 10 sprigs fresh parsley, for garnish
Instructions:
  • In a stockpot, melt butter over medium-high heat. Sauté salt pork, celery, onion, and garlic until softened, about 7 minutes. Add potatoes, clam juice, tarragon, celery salt, and bay leaves. Bring to a boil, then simmer covered until potatoes are tender, about 35 minutes.
  • Combine the clams with the soup and let it simmer for 5 minutes uncovered. Then, mix in Worcestershire sauce, heavy cream, dill, salt, and pepper. Let it cook for another 7 minutes. Take the pot off the heat, discard the bay leaves, and garnish with parsley before serving.

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