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Hearty New England Clam Chowder

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PREP TIME
30 min
COOKING TIME
60 min
TOTAL TIME
90 min
SERVINGS
10 servings
Dinner New England
Hearty New England Clam Chowder
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 1/2 pounds fresh clams, shelled and chopped
  • 5 dashes Worcestershire sauce
  • 2 cups heavy cream
  • 1/4 teaspoon chopped fresh dill
  • salt and ground black pepper to taste
  • 10 sprigs fresh parsley, for garnish
Instructions
1
Heat a large stockpot over medium-high heat and melt the butter; proceed to cook the salt pork, celery, onion, and garlic in the melted butter until they are tender and softened, approximately 7 minutes. Introduce potatoes, clam juice, tarragon, celery salt, and bay leaves into the stockpot. Bring the combined ingredients to a rolling boil, then decrease the heat to medium and place a lid on top of the pot. Continue cooking at a gentle simmer until the potatoes are tender, around 35 minutes.
2
Next, incorporate clams into the soup and continue to cook uncovered for an additional 5 minutes. Add Worcestershire sauce, heavy cream, dill, salt, and pepper to the pot; stir well and cook for another 7 minutes. Remove the stockpot from the heat source. Carefully remove and discard the bay leaves. Finally, garnish the soup with parsley before serving.