Recipe information
Ingredients for - New England-Style Clam Chowder
2. Salt pork - 4 (1 inch) cubes
4. Spanish onion, diced - 1
6. Potatoes, peeled and cut into 3/4 inch cubes - 5
11. Fresh clams, shelled and chopped - 1 ½ pounds
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.