New England-Style Clam Chowder
Ingredients
- 3 tablespoons unsalted butter
- 4 (1 inch) cubes salt pork
- 3 ribs celery, diced
- 1 Spanish onion, diced
- 1 clove garlic, minced (Optional)
- 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
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Instructions
- Melt butter in a stockpot over medium-high heat. Add salt pork, celery, onion, and garlic. Cook until softened, about 7 minutes.
- Add potatoes, clam juice, tarragon, celery salt, and bay leaves. Bring to a boil, reduce heat to medium-low, cover and simmer until potatoes are tender, about 35 minutes.
- Add clams and simmer, uncovered, for 5 minutes. Add Worcestershire sauce, cream, dill, salt, and pepper. Cook until flavors blend, about 7 minutes more.
- Remove the pot from the heat. Remove and discard bay leaves. Garnish with parsley and serve.
Source
Original recipe: View Original