New England-Style Clam Chowder

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

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. 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.
2. 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.

butter, salt pork, celery, onion, clove garlic, potatoes, clam juice, tarragon, celery salt, bay leaves, fresh clams, worcestershire sauce, heavy cream, dill, salt, parsley

Taken from www.allrecipes.com/recipe/228061/new-england-style-clam-chowder/ (may not work)