New England-Style Clam Chowder

Ingredients

Contains: milk, soy, fish, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Melt the butter in a large heavy pot over medium heat. Add the salt pork cubes and cook, stirring, about 8 minutes until lightly crisp and the fat has rendered.

2. Add the celery, onion, and garlic if using. Cook, stirring occasionally, about 5 minutes until the vegetables soften.

3. Add the potatoes, clam juice, tarragon, celery salt, bay leaves, and Worcestershire sauce. Bring to a boil, then reduce to a gentle simmer, cover, and cook about 20 minutes until the potatoes are tender.

4. Stir in the chopped clams and simmer gently about 5 minutes until they are opaque and reach 145°F (63°C) throughout.

5. Pour in the heavy cream and stir in the dill. Warm gently over low heat about 5 minutes, without letting it boil.

6. Remove and discard the bay leaves. Season the chowder with salt and black pepper to taste.

7. Ladle the chowder into warm bowls and garnish each serving with a parsley sprig.