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New England Clam Chowder Recipe

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This recipe for New England Clam Chowder is from Cooking On Cape Cod, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 T Butter
5 slices of cooked and crumbled bacon
3 ribs of celery diced
1 sweet onion diced
2 cloves of minced garlic
5 red potatoes cut into 3/4 cubes
2 lbs of fresh clams steamed and chopped reserving the broth
2 cups of heavy cream
1/4 tsp. dill weed
sea salt and ground pepper to taste
1 tsp dried tarragon
1 tsp celery salt
Clam juice should have a total of 6 cups counting the broth
1 bay leaf
1 tsp Worcestershire sauce
fresh parsley for garnish
Directions:
Directions:
melt butter in large stockpot and sauté onions and celery and garlic. Add, potatoes, broth and clam juice, tarragon, celery salt, bay leave. Bring to a boil about 25 minutes. Stir in clams, cooked bacon, Worcestershire sauce, heavy cream, dill weed, salt and pepper and cook about 10 minutes. Remove bay leaf and garnish with fresh parsley
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Serve with Warm French bread

 

 

 

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