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.