Name: New England-Style Clam Chowder
Prep time: 30 min
Cook time: 30 min
Yield: 10
Ingredients: Butter - 3 tablespoons; Salt pork - 4 (1 inch) cubes; Celery, diced - 3 ribs; Spanish onion, diced - 1; Garlic, minced (Optional) - 1 clove; Potatoes, peeled and cut into 3/4 inch cubes - 5; Clam juice - 5 cups; Dried tarragon - 1 teaspoon; Celery salt - 1 teaspoon; Bay leaves - 2; Fresh clams, shelled and chopped - 1 ½ pounds; Worcestershire sauce - 5 dashes; Heavy cream - 2 cups; Chopped fresh dill - ¼ teaspoon; Salt and ground black pepper to taste - ¼ teaspoon; Fresh parsley, for garnish - 10 sprigs

Ingredients for - New England-Style Clam Chowder

1. Butter 3 tablespoons

2. Salt pork 4 (1 inch) cubes

3. Celery, diced 3 ribs

4. Spanish onion, diced 1

5. Garlic, minced (Optional) 1 clove

6. Potatoes, peeled and cut into 3/4 inch cubes 5

7. Clam juice 5 cups

8. Dried tarragon 1 teaspoon

9. Celery salt 1 teaspoon

10. Bay leaves 2

11. Fresh clams, shelled and chopped 1 ½ pounds

12. Worcestershire sauce 5 dashes

13. Heavy cream 2 cups

14. Chopped fresh dill ¼ teaspoon

15. Salt and ground black pepper to taste ¼ teaspoon

16. Fresh parsley, for garnish 10 sprigs

How to cook deliciously - New England-Style Clam Chowder

1 . Stage

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 . Stage

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.