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