Rating
Published Apr 2nd
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 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 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