New England-Style Clam Chowder

Name: New England-Style Clam Chowder
Total time: 90
Yield: 10
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 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

Recipe by TerryWilson from allrecipes.com

Dinner 2 Hr. 30 Mins.

Ingredients

10 servings

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3 tablespoons butter
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4 (1 inch) cubes salt pork
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3 ribs celery, diced
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1 Spanish onion, diced
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1 clove garlic, minced (Optional)
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5 potatoes, peeled and cut into 3/4 inch cubes
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5 cups clam juice
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1 teaspoon dried tarragon

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1 teaspoon celery salt
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2 bay leaves
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1 ½ pounds fresh clams, shelled and chopped
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5 dashes Worcestershire sauce
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2 cups heavy cream
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¼ teaspoon chopped fresh dill
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salt and ground black pepper to taste
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10 sprigs fresh parsley, for garnish

Instructions

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.