Melt the butter in a large stockpot over medium-high heat.
Add the onion, celery, and bacon and sauté for 5-7 minutes.
Add potatoes, clam juice, bay leaves, tarragon, and celery salt. Bring to a boil, reduce the heat and simmer, covered, for 35 minutes.
Stir in the clams, and continue to simmer uncovered for another 5 minutes.
Add Worcestershire sauce, heavy cream, salt, and pepper. Simmer for another 7 minutes.
Remove and discard bay leaves.