New England-Style Clam Chowder Recipe

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. 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.

Stir clams into the soup and simmer uncovered for 5 minutes. Add Worcestershire sauce heavy cream dill salt and pepper; stir and cook another 7 minutes. Remove the pot from heat. Remove and discard bay leaves. Garnish with parsley to serve.