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New England-Style Clam Chowder

Rated as 4.67 out of 5 Stars

"New England Soul Food. Serve with oyster crackers."
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Ingredients

1 h 30 m servings 340 cals
Original recipe yields 10 servings

Directions

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  1. 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.
  2. 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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 340 calories; 24.2 g fat; 25.9 g carbohydrates; 6.7 g protein; 86 mg cholesterol; 541 mg sodium. Full nutrition

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Reviews

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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...

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 th...

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 wit...

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 pe...

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!!

This was terrific chowder. I did use bacon because that is all I had on hand but followed otherwise. Nice and different flavors. Thanks for sharing.

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