New England-Style Clam Chowder

This clam chowder recipe delivers a rich bowl of clams, pork, and potatoes in a creamy soup—New England comfort food at its best, no travel required!

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 340 Calories

Ingredients

• 3 tablespoons butter
• 1 clove garlic, minced
• 2 cups heavy cream
• salt and ground black pepper to taste
• 2 bay leaves
• 1 teaspoon celery salt
• 1 teaspoon dried tarragon
• 5 dashes Worcestershire sauce
• 4 (1 inch) cubes salt pork
• 3 ribs celery, diced
• 1 Spanish onion, diced
• 5 potatoes, peeled and cut into 3/4 inch cubes
• 5 cups clam juice
• 10 sprigs fresh parsley, for garnish
• 1.5 pounds fresh clams, shelled and chopped
• 0.25 teaspoon chopped fresh dill

Recipe Instructions

Step 1

Melt butter in a stockpot over medium-high heat. Add salt pork, celery, onion, and garlic. Cook until softened, about 7 minutes.

Step 2

Add potatoes, clam juice, tarragon, celery salt, and bay leaves. Bring to a boil, reduce heat to medium-low, cover and simmer until potatoes are tender, about 35 minutes.

Step 3

Add clams and simmer, uncovered, for 5 minutes. Add Worcestershire sauce, cream, dill, salt, and pepper. Cook until flavors blend, about 7 minutes more.

Step 4

Remove the pot from the heat. Remove and discard bay leaves. Garnish with parsley and serve.