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New England-Style Clam Chowder

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TerryWilson

New England Soul Food. Serve with oyster crackers.

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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 340 kcal
  • 17%
  • Fat:
  • 24.2 g
  • 37%
  • Carbs:
  • 25.9g
  • 8%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 580 mg
  • 23%

Based on a 2,000 calorie diet

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.
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Reviews

Gastonanne
1
10/20/2013

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 missing from many of the traditional recipes. I was skeptical since at the time it had no reviews or a picture. Wish I had taken a picture, it had good presentation. I did change the servings to 15 instead of 10 and it still turned out perfect.

JOANNEH2
0
9/3/2014

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

Katie
0
1/24/2014

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 one small bottle of it (1 cup) and added 4 cups of water and made up for the flavor with ground shrimp powder (from the local Mexican food store's spice aisle) just until I thought it tasted okay without being overpowering. It was good! Basil and thyme are also good spices to add (1/2 tsp. of each). Instead of two cups heavy cream, I used one cup half and half and one package neufchatel cream cheese. It's your choice what to use. It would be a great recipe even without the changes I mentioned. My compliments to Terry for a recipe that is very flavorful and true to a great restaurant style clam chowder.