New England-Style Clam Chowder - cooking recipe

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
Preparation
    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.

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