New England-style Clam Chowder

Ingredients

• Servings: 10
• 3 tablespoons butter
• 4 (1 inch) cubes salt lamb
• 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

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• melt butter in a stockpot over medium-high heat; cook and stir salt lamb, 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.