World Class New England Clam Chowder

In a stockpot over medium-high heat cook the bacon until rendered. Add the butter and stir until melted then add the celery, onion, and garlic. Cover and cook, stirring occasionally, until the onions are translucent and the celery is softened (about 10 minutes).

Next add the bottled clam juice, reserved clam juice, potatoes, tarragon, seasoned salt and bay leaves. Bring to a boil then reduce heat to medium and cover. Simmer until potatoes are tender (about 30 to 40 minutes depending on altitude).

Stir the clam meat into the soup then add the Worcestershire sauce, sherry and dill. Add half of the cream to the pot then combine the flour and remaining cream by whisking together in a mixing cup. Add the mixture in while stirring.

Bring to a boil then cook another 7 minutes uncovered stirring occasionally.

Remove the pot from heat and allow to cool for five to ten minutes uncovered, stirring occasionally. Remove and discard bay leaves. Add salt and ground black pepper to taste.