New England-Style Clam Chowder
Recipe information
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Cooking:
30 min.
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Servings per container:
10
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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.