New England-Style Clam Chowder Good Recipes

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Sunday, April 17, 2016

New England-Style Clam Chowder

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

Ingredients :

three tablespoons butter
four (1 inch) cubes salt red meat
3 ribs celery, diced
1 Spanish onion, diced
1 clove garlic, minced (elective)
five potatoes, peeled and reduce into three/4 inch cubes
5 cups clam juice
1 teaspoon dried tarragon
1 teaspoon celery salt
2 bay leaves
1 half kilos clean clams, shelled and chopped
five dashes Worcestershire sauce
2 cups heavy cream
1/4 teaspoon chopped clean dill
salt and ground black pepper to taste
10 sprigs fresh parsley, for garnish

Instructions :

Prep : 30M	Cook : 10M	Ready in : 1H30M

Melt butter in a stockpot over medium-high heat; cook dinner and stir salt pork, celery, onion, and garlic in melted butter till softened, about 7 mins. Add potatoes, clam juice, tarragon, celery salt, and bay leaves to the stockpot. Bring the combination to a boil, reduce warmness to medium, and location a cover at the pot. Cook at a simmer until potatoes are smooth, about 35 minutes.
Stir clams into the soup and simmer exposed for 5 minutes. Add Worcestershire sauce, heavy cream, dill, salt, and pepper; stir and cook any other 7 mins. Remove the pot from warmness. Remove and discard bay leaves. Garnish with parsley to serve.

Notes :

Reynolds® Aluminum foil can be used to hold food wet, cook dinner it frivolously, and make easy-up less complicated.

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