New England-Style Clam Chowder

New England-Style Clam Chowder New England Soul Food. Serve with oyster crackers.

Ingredients

Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 30 mins

    COOK : 1 hr

    TOTAL : 1 hr 30 mins

    SERVING : 10

    YIELD : 10 servings

  • 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.

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  • 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.

Per Serving: 340 calories; protein 6.7g; carbohydrates 25.9g; fat 24.2g; cholesterol 86mg; sodium 541.1mg.