Clam Chowder 2

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5 pounds littleneck clams, scrubbed in cold water until no grit remains on the shells

8 ounces pre-sliced bacon, cut into 1-inch pieces

Dried Aleppo pepper (or any other smoky dried pepper), for dusting

2 tablespoons unsalted butter

2 stalks green celery, washed, trimmed and sliced into 1/2-inch rounds

Kosher salt and freshly ground black pepper

2 cloves garlic, peeled and minced

2 leeks (white and light green part only), cleaned and diced

1 small yellow onion, peeled and diced

1 cup dry vermouth

2 cups heavy cream

1 tablespoon chopped fresh thyme

4 Yukon gold potatoes, washed and cut into 3/4-inch dice

2 bay leaves

Hot sauce, for flavor

Worcestershire sauce, for flavor

2 tablespoons chopped fresh tarragon

1 teaspoon chopped fresh dill

1 tablespoon dry marsala

Baked Bread, for dipping, recipe follows

Eight 3/4- to 1-inch-thick slices sourdough bread

6 tablespoons unsalted butter

4 cloves garlic, peeled, halved lengthwise and cut into thin slices

Kosher salt and freshly ground white pepper

2 teaspoons paprika

1 teaspoon dill seeds