New England-Style Clam Chowder
For the type of soul food you would typically have to travel to New England for, this recipe provides a bowl full of clams, ham, and potatoes in a creamy soup.
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.