New England-Style Clam Chowder

Ingredients

• 2  bay leaves 
• 3 tablespoons butter 
• 3 ribs celery diced
• 1 teaspoon celery salt 
• 5 cups bottled clam juice 
• 1.5 pounds clams fresh shelled chopped
• 1 teaspoon tarragon dried
• 0.3 teaspoon optional: dill fresh chopped
• 10 sprigs parsley fresh for garnish
• 1 clove garlic minced
• 10 servings salt and ground pepper black to taste
• 2 cups heavy cream 
• 1  onion diced spanish
• 5  potatoes peeled cut into 3/4 inch cubes
• 4 inch salt pork 
• 5 dashes worcestershire sauce 

Equipment

• pot

Directions

1. Melt butter in a stockpot over medium-high heat; cook and stir salt pork, celery, onion, and garlic in melted butter until softened, about 7 minutes.
2. Add potatoes, clam juice, tarragon, celery salt, and bay leaves to the stockpot. Bring the mixture to a boil, reduce heat to medium, and place a cover on the pot. Cook at a simmer until potatoes are tender, about 35 minutes.
3. Stir clams into the soup and simmer uncovered for 5 minutes.
4. Add Worcestershire sauce, heavy cream, dill, salt, and pepper; stir and cook another 7 minutes.
5. Remove the pot from heat.
6. Remove and discard bay leaves.
7. Garnish with parsley to serve.