New England-Style Clam Chowder

New England-Style Clam Chowder

5
TerryWilson 10

"New England Soul Food. Serve with oyster crackers."

Ingredients

1 h 30 m {{adjustedServings}} servings 340 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 340 kcal
  • 17%
  • Fat:
  • 24.2 g
  • 37%
  • Carbs:
  • 25.9g
  • 8%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 541 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

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  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

5
  1. 6 Ratings

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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...

This was terrific chowder. I did use bacon because that is all I had on hand but followed otherwise. Nice and different flavors. Thanks for sharing.

I went to a very famous clam chowder fest in New Hampshire on Lake Winnipesaukee and the clam chowder winner had tarragon in it..I thought it was delicious!...I always add tarragon(no dill or th...