Recipe by TerryWilson
"New England Soul Food. Serve with oyster crackers."
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4 (1 inch) cubes
Spanish onion, diced
potatoes, peeled and cut into 3/4 inch cubes
1 1/2 pounds
fresh clams, shelled and chopped
chopped fresh dill
salt and ground black pepper to taste
fresh parsley, for garnish
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 crumbled bacon on the side for those who wanted it. The terragon added a nice flavor missing from many of the traditional recipes. I was skeptical since at the time it had no reviews or a picture. Wish I had taken a picture, it had good presentation. I did change the servings to 15 instead of 10 and it still turned out perfect.
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.
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 thyme) to my clam chowder now...it seems as though its been the missing secret ingredient!...just a small amount though, its a very strong spice...this recipe is a keeper indeed
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 with bacon (4 slices) because it's more mild than salt pork. Also, clam juice is relatively expensive, so I used only one small bottle of it (1 cup) and added 4 cups of water and made up for the flavor with ground shrimp powder (from the local Mexican food store's spice aisle) just until I thought it tasted okay without being overpowering. It was good! Basil and thyme are also good spices to add (1/2 tsp. of each). Instead of two cups heavy cream, I used one cup half and half and one package neufchatel cream cheese. It's your choice what to use. It would be a great recipe even without the changes I mentioned. My compliments to Terry for a recipe that is very flavorful and true to a great restaurant style clam chowder.
* Percent Daily Values are based on a 2,000 calorie diet.
New England-Style Clam Chowder
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 340
** Calories from Fat: 218
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