Recipe By TerryWilson
Rating
Published Apr 2nd
New England-Style Clam Chowder
Prep 30m Cook 1h Additional - Ready In 1h 30m
Servings 10 servings Calories 339.9

New England Soul Food. Serve with oyster crackers.

Recipe 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 ½ pounds fresh clams, shelled and chopped
  • 5 dashes Worcestershire sauce
  • 2 cups heavy cream
  • ¼ teaspoon chopped fresh dill
  • salt and ground black pepper to taste
  • 10 sprigs fresh parsley, for garnish

Cooking Directions

  1. 1 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. 2 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.

Nutrition Facts

  • Calories 339.9
  • Carbohydrate 25.9 g
  • Cholesterol 86 mg
  • Fat 24.2 g
  • Fiber 3.3 g
  • Protein 6.7 g
  • Saturated Fat 14.2 g
  • Sodium 541.1 mg
  • Sugar 2.6 g

Reviews

  1. used 2 stalks of celery diced
  2. It s very close to the chowder I use to get @ fishermen wharf only think missing is the sour dough bread bowl it s served in. Lol
  3. Soooooo I grew up in New England and came from a very very N.E. background. NO HEAVY CREAM. Use milk. No dill, I used bay leaf until the initial boil, the removed. More celery salt. Lots of pepper! Tarragon was new, but an excellent addition. I think I used about 1/2 what it called for, - Read more ...
  4. This was my first try at clam chowder and this recipe is a keeper. I used bacon instead of salt pork and added a can of condensed milk and it was wonderful! Thank you for the recipe!!
  5. This was terrific chowder. I did use bacon because that is all I had on hand but followed otherwise. Nice and different flavors. Thanks for sharing.
  6. I went to a very famous clam chowder fest in New Hampshire on Lake Winnipesaukee and the clam chowder winner had tarragon in it..I thought it was delicious!...I always add tarragon(no dill or thyme) to my clam chowder now...it seems as though its been the missing secret ingredient!...just a small amount though its a very - Read more ...
  7. This was excellent will make again everyone loved this I'll have to double the recipe would love to have leftovers of this thanks south for sharing
  8. Most recipes lack the tarragon but it adds a kick that no other spice seems to carry in clam chowder recipes. The Worcestershire sauce adds a pleasant depth. I always cook my clam chowder with bacon (4 slices) because it's more mild than salt pork. Also clam juice is relatively expensive so I used only - Read more ...
  9. This is by far the tastiest clam chowder I have had. It was creamy without being too thick and very flavorful. I did make it without the saluted pork as I made it for a vegetarian. I just had crumbled bacon on the side for those who wanted it. The terragon added a nice flavor - Read more ...