New England-Style Clam Chowder |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
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New England Soul Food. Serve with oyster crackers. 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 |
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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