Easy recipe Spiced Glazed Carrots with Sherry & Citrus

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two bunches of thin carrots (two pounds), cut into one" pieces (about four cups)two tablespoons (one quarter stick) unsalted butterone/two teaspoon kosher salt plus more for seasoningtwelve whole black peppercornsone bay leafone tablespoon fresh clementine (Recipes by ingridients clementine) juice (Recipes by ingridients juice) or orange juicetwo tablespoons Sherry or sweet vermouth, dividedtwo pinches ground clovesone tablespoon fresh tarragon leavesone quarter teaspoon freshly grated clementine (Recipes by ingridients clementine) zest or orange zest. .