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 Facts
| Amount Per 1 Serving | |||
| Calories | 286.82 Kcal (1201 kJ) | ||
| Calories from fat | 117.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.03g | 20% | |
|---|---|---|---|
| Cholesterol | 62.45mg | 21% | |
| Sodium | 892.78mg | 37% | |
| Potassium | 386.42mg | 8% | |
| Total Carbs | 29.94g | 10% | |
| Sugars | 6.24g | 25% | |
| Dietary Fiber | 2g | 8% | |
| Protein | 13.3g | 27% | |
| Vitamin C | 9.1mg | 15% | |
| Vitamin A | 0.7mg | 23% | |
| Iron | 2.1mg | 12% | |
| Calcium | 75.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 101.1 Kcal (423 kJ) | ||
| Calories from fat | 41.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.59g | 20% | |
|---|---|---|---|
| Cholesterol | 22.01mg | 21% | |
| Sodium | 314.7mg | 37% | |
| Potassium | 136.21mg | 8% | |
| Total Carbs | 10.55g | 10% | |
| Sugars | 2.2g | 25% | |
| Dietary Fiber | 0.71g | 8% | |
| Protein | 4.69g | 27% | |
| Vitamin C | 3.2mg | 15% | |
| Vitamin A | 0.2mg | 23% | |
| Iron | 0.7mg | 12% | |
| Calcium | 26.5mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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