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.
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 from Fat: 218
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