“New England Soul Food. Serve with oyster crackers.” - by TerryWilson
Ingredients
Adjust Servings
Original recipe yields 10 servings
Directions
- 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.
Nutrition
Amount Per Serving (10 total)
- Calories
- 340 cal
- 17%
- Fat
- 24.2 g
- 37%
- Carbs
- 25.9 g
- 8%
Based on a 2,000 calorie diet
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