New England-Style Clam Chowder

Name: New England-Style Clam Chowder
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 10
Cuisine: American
Ingredients: 2 bay leaves; 3 Tbsps butter; 3 ribs celery, diced; 1 teaspoon celery salt; 1 liters clam juice; 680 grams fresh clams, shelled and chopped; 1 teaspoon dried tarragon; 0 teaspoons chopped fresh dill; 10 sprigs fresh parsley, for garnish; 1 clove garlic, minced (optional); 10 servings salt and ground black pepper to taste; 473 milliliters heavy cream; 1 Spanish onion, diced; 5 potatoes, peeled and cut into 3/4 inch cubes; 4 inches salt pork; 5 dashes Worcestershire sauce

New England-Style Clam Chowder is Head to the store and pick up clams, butter, salt pork, and a few other things to make it today. It works well as a rather cheap soup. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes.

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.

Ingredients you will need

Salt Pork

Butter

Celery

Garlic

Onion

Equipment you will use

Pot

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.

Ingredients you will need

Celery Salt

Bay Leaves

Clam Juice

Potato

Tarragon

Equipment you will use

Pot

Stir clams into the soup and simmer uncovered for 5 minutes.

Ingredients you will need

Clams

Soup

Add Worcestershire sauce, heavy cream, dill, salt, and pepper; stir and cook another 7 minutes.

Ingredients you will need

Worcestershire Sauce

Heavy Cream

Pepper

Dill

Salt

Remove the pot from heat.

Equipment you will use

Pot

Remove and discard bay leaves.

Ingredients you will need

Bay Leaves

Garnish with parsley to serve.

Ingredients you will need

Parsley

Equipment

Pot

Ingredients

Servings:

bay leaves 3Tbsps

butter 3ribs

celery, diced 1teaspoon

celery salt 1liters

clam juice 680grams

fresh clams, shelled and chopped 1teaspoon

dried tarragon 0teaspoons

chopped fresh dill 10sprigs

fresh parsley, for garnish 1clove

garlic, minced (optional)10servings

salt and ground black pepper to taste 473milliliters

heavy cream 1

Spanish onion, diced 5

potatoes, peeled and cut into 3/4 inch cubes 4inches

salt pork 5dashes

Worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Clams works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Aubert Lauren Vineyard Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 139 dollars per bottle.