New England-Style Clam Chowder

Name: New England-Style Clam Chowder
Prep time: 30 min
Cook time: 60 min
Yield: 10
Ingredients: 3 tablespoons 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 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

⏱️ Ready in 1h 30m 🥄 Prep 30 min 🔥 Cook 1h 👥 10 servings 👁️ 1 views

New England-Style Clam Chowder is an impressive soup you can prepare in about 1 hour 30 minutes. Made with 3 tablespoons butter, 4 (1 inch) cubes salt pork, 3 ribs celery, diced, 1 spanish onion, diced and 1 clove garlic, minced (optional), this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.

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🔗 Recipe adapted from AllRecipes

#Soup

📊 At a Glance

Prep 30 min

Cook 1h

Serves 10

Difficulty Hard

Nutrition Facts

Servings per recipe 10

Serving size 1 serving

Amount per serving

Calories 340

% Daily Value*

Total Fat 24.2g 31%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 541mg 24%

Total Carbohydrate 25.9g 9%

Dietary Fiber 3.3g 12%

Total Sugars 2.6g

Protein 6.7g 13%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.

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.