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Clam Chowder

1.5 cups clam juice
1.5 cup water
1 cup clams
4 to 5 strips of thick sliced bacon
1/2 of a large onion or 1 small to meduim onion diced
3 tablespoons flour
1 to 2 cups of potatoes (cubed)
1 cup of celery
3 to 4 bay leaves
2 tablespoons tarragon
fresh ground pepper
4 cups warm milk

Slice bacon into small pieces and saute slowly in a large Dutch
oven. Once bacon is crisp remove and reserve for later. Add onions
and clams to fat, cook slowly till onions are translucent. Once
onions are translucent add flour and stir until blended then add
clam juice, potatoes, 1/2 of the bay leaves, 1/2 of the tarragon,
ground pepper (about a 1 tblsp), and celery. Cover and simmer in
low heat until potatoes are cooked. Once potatoes are cooked add
milk, rest of bay leaves, cooked bacon, and rest of the tarragon.
Cover and simmer for another 15 min. Let chowder cool some then
refridgerate at least overnight, if not a whole day to ripen.
Reheat, salt and pepper to taste. If your chowder isnt as thick
as you would like use cornstarch or arrowroot diluted in cold water
and add it to your chowder after it is hot slowly stirring in
cornstarch/arrowroot mixture until it is the consistancy you like.
Then you need to heat it at least a few minutes more to cook out
the taste your thickening agent.


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