The method is still the same: modify this fundamental method and give it your own unique spin—barbecue, Asian, etc. Juicy, tender, and tasty meat results. Use for tacos or other dishes.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 10 |
| Yield: | 10 servings |
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
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.
Nutrition Facts
| Calories | 340 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 86 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 14 g |
| Sodium | 541 mg |
| Sugars | 3 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
This was a great recipe to start out with. Like many others I made some adjustments using 5 cups clam juice and 2 cans whole clams and 3 cans chopped clams. I did not add salt. Also added 3 ribs diced celery. I used whole milk instead of heavy cream or half and half. It turned out rich and creamy!
This was the perfect clam chowder recipe! I am from New England, and have had many a cup of great clam chowder in my life. However, here in WA State, the best clams that I have access to are razor clams, which we can buy already shucked from the fish monger. A lot of recipes out there are geared towards canned clams or smaller clams in the shell. This one gave the amount in pounds of clam meat, which was what I needed to figure out the proportions. Also, my husband has Celiac disease, so I needed a gluten-free recipe. This one does not contain flour of any kind, which was a huge bonus! Just beware, if you need a gluten free chowder, that Worcestershire sauce is NOT gluten-free. I substituted gluten-free fish sauce for the Worcestershire, and it worked perfectly. I used fish stock for the liquid (which I can buy already made from the fish monger), which really gave the chowder a tremendous flavor, along with the herbs. But clam juice would be fine too. All in all, I didn’t make any substantive changes to this recipe, other than the fish sauce to make it gluten-free…we really enjoyed this chowder!
Delicious and hearty, I plan to use it many more times in the future. Changes I made: I used 5 cans snows clams. Strained and used the juice from plus 1 bottle clam juice. I didn’t use salt ,because canned clams and juice are salted. I used half and half instead of heavy cream. No dill used. Because my husband likes thick chowder, I added 3tbsp corn starch at the end of cooking. Be sure to mix corn starch with cold water before adding to soup. Living in Louisiana and now Mississippi all my life this is a real treat. Canned chowder will never be used at our house again. Thank you!!!
used 2 stalks of celery diced
It’s very close to the chowder I use to get @ fishermen wharf , only think missing is the sour dough bread bowl it’s served in. Lol
Soooooo I grew up in New England and came from a very very N.E. background. NO HEAVY CREAM. Use milk. No dill, I used bay leaf until the initial boil, the removed. More celery salt. Lots of pepper! Tarragon was new, but an excellent addition. I think I used about 1/2 what it called for, though. I used CANNED clams, about 10 cans and their juice and added one bottle of clam juice. Like Mom used to make! Thanks for the awesome base recipe! Remember, creamy, thick clam chowder is really not authentic…. 😉 Also, my mom took most of the salt pork out after frying it, and before adding onions and celery! I have to say now that we ate it and it has mellowed… it might be better than Mom’s!
This was my first try at clam chowder and this recipe is a keeper. I used bacon instead of salt pork and added a can of condensed milk and it was wonderful! Thank you for the recipe!!
I went to a very famous clam chowder fest in New Hampshire on Lake Winnipesaukee and the clam chowder winner had tarragon in it..I thought it was delicious!…I always add tarragon(no dill or thyme) to my clam chowder now…it seems as though its been the missing secret ingredient!…just a small amount though, its a very strong spice…this recipe is a keeper indeed
This was excellent will make again everyone loved this I’ll have to double the recipe would love to have leftovers of this thanks south for sharing
Most recipes lack the tarragon, but it adds a kick that no other spice seems to carry in clam chowder recipes. The Worcestershire sauce adds a pleasant depth. I always cook my clam chowder with bacon (4 slices) because it’s more mild than salt pork. Also, clam juice is relatively expensive, so I used only one small bottle of it (1 cup) and added 4 cups of water and made up for the flavor with ground shrimp powder (from the local Mexican food store’s spice aisle) just until I thought it tasted okay without being overpowering. It was good! Basil and thyme are also good spices to add (1/2 tsp. of each). Instead of two cups heavy cream, I used one cup half and half and one package neufchatel cream cheese. It’s your choice what to use. It would be a great recipe even without the changes I mentioned. My compliments to Terry for a recipe that is very flavorful and true to a great restaurant style clam chowder.
This is by far the tastiest clam chowder I have had. It was creamy without being too thick and very flavorful. I did make it without the saluted pork as I made it for a vegetarian. I just had crumbled bacon on the side for those who wanted it. The terragon added a nice flavor missing from many of the traditional recipes. I was skeptical since at the time it had no reviews or a picture. Wish I had taken a picture, it had good presentation. I did change the servings to 15 instead of 10 and it still turned out perfect.