All Recipes Best Recipe Soups, Stews and Chili Recipes Chowders Clam Chowder Recipes

Ingredients

3 tablespoons butter 4 (1 inch) cubes salt pork 3 ribs celery, diced 1 Spanish onion, diced 1 clove garlic, minced 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 ½ pounds fresh clams, shelled and chopped 5 dashes Worcestershire sauce 2 cups heavy cream ¼ teaspoon chopped fresh dill salt and ground black pepper to taste 10 sprigs fresh parsley, for garnish

Nutrition Info

339.9 calories carbohydrate: 25.9 g cholesterol: 86 mg fat: 24.2 g fiber: 3.3 g protein: 6.7 g saturatedFat: 14.2 g servingSize: - sodium: 541.1 mg sugar: 2.6 g transFat: : - unsaturatedFat: : -

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.

10 servings

New England Soul Food. Serve with oyster crackers.