Description
New England Soul Food. Serve with oyster crackers.
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.
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 30 mins
Servings: 10