The fresh dill in this New England Clam Chowder recipe is all important! It just makes the chowder come alive and be totally different from other chowders.

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  • Course Soup
  • Cuisine British
  • Keyword Casual Dinner Party, Delicious, Fall-Winter, For Foodies, Rainy Day, Starter, Tasty
Servings Prep Time Cook Time
6 people 20 minutes 20 minutes
Passive Time Total Time
40 minutes
Servings Prep Time Cook Time
6 people 20 minutes 20 minutes
Passive Time Total Time
40 minutes
Degree of Difficulty
Moderately Difficult
  • 4 slices thick bacon diced
  • 1/3 medium Spanish onion finely chopped
  • 2 cloves garlic grated
  • 4 stalks celery stalk finely diced
  • 1 tbspn celery seed
  • 1 tbspn Worcestershire sauce
  • 1/2 tspn hot chili sauce
  • 1 1/2 tbspn all-purpose flour
  • 2-3 small white potatoes peeled and sliced in 8ths
  • 1 6 oz can whole clams
  • 2 cups clam juice juice from can plus juice from bottled clam juice
  • 1 cup chicken stock
  • 3/4 cup heavy cream
  • 2-3 fronds fresh dill sprigs finely chopped
Servings: people
  1. Gather all ingredients before starting recipe
  2. Strain clams and reserve clam juice
  3. Finely chop 2-3 sprigs of fresh dill and set aside
  4. Peel and dice 2-3 small white potatoes and reserve
  5. Cut 4 slices of thick bacon into lardoons, (cut across the width of each strip, about 1/4" slices)
  6. Heat a small skillet over medium high heat and add bacon, cook the bacon until it turns a nice golden color, remove bacon and reserve pan dripping
  7. Peel and finely chop 1/3 of a medium Spanish onion and finely chop 4 stalks of celery
  8. Pour bacon drippings into a stock pot and add onion and celery to bacon dripping and sauté over medium heat until the vegetables begin to get soft, 4-5 minutes
  9. Add celery seed, Worcestershire sauce and hot chili sauce to onion mixture and stir to combine
  10. Grate 2 medium cloves of garlic into onion mixture and stir to combine, cook for 1 minute, then add 1 to 1 1/2 tablespoon of flour
  11. Stir to combine and cook for about 2 minutes
  12. Add vegetable stock and the 2 cups of the reserved clam juice and bottled clam juice and stir to mix in with flour and remove any lumps
  13. Bring to a boil, add diced potatoes, bring to a boil again, reduce heat to a medium simmer and cook potatoes for 10-15 minutes, or until soft.
  14. Add heavy cream and reserved canned clams, check for seasoning
  1. Ladle chowder into bowls, top each bowl with reserved chopped bacon and sprinkle with fresh chopped dill.

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