New England-Style Clam Chowder

Melt butter in a stockpot over medium-high heat. Add salt pork, celery, onion, and garlic; cook until softened, about 7 minutes.

Add potatoes, clam juice, bay leaves, tarragon, and celery salt; bring to a boil. Reduce heat to medium-low, cover the pot, and simmer until potatoes tender, about 35 minutes.

Add clams; simmer, uncovered, for 5 minutes. Add cream, Worcestershire sauce, dill, salt, and black pepper; cook until flavors blend, about 7 minutes more.

Off heat, remove and discard bay leaves; garnish with parsley.