Ingredients

• 3 tablespoons unsalted butter
• 4 , 1 inch
• 3 ribss celery , diced
• 1 Spanish onion , diced
• 1 clove garlic , Optional
• 5 potatoes , peeled and cut into 3/4 inch cubes
• 5 cups clam juice
• 1 teaspoon dried tarragon
• 1 teaspoon celery salt
• 2 bays leaves
• 1.5 pounds fresh clams , shelled and chopped
• 5 dashes Worcestershire sauce
• 2 cups heavy cream
• 0.25 teaspoons chopped fresh dill
• salt and ground black pepper to taste
• 10 sprigs fresh parsley , for garnish

Instructions

1. 1 Melt butter in a stockpot over medium-high heat. Add salt pork, celery, onion, and garlic. Cook until softened, about 7 minutes.
2. 2 Add potatoes, clam juice, tarragon, celery salt, and bay leaves. Bring to a boil, reduce heat to medium-low, cover and simmer until potatoes are tender, about 35 minutes.
3. 3 Add clams and simmer, uncovered, for 5 minutes. Add Worcestershire sauce, cream, dill, salt, and pepper. Cook until flavors blend, about 7 minutes more.
4. 4 Remove the pot from the heat. Remove and discard bay leaves. Garnish with parsley and serve.

Nutrition per serving