New England Clam Chowder

Bring the clam juice and clams to a boil in a large soup pot. Reduce to a simmer, add the potatoes, cover, and cook for 30 minutes. In a large skillet fry the bacon pieces until they begin to crisp and turn golden brown. Remove the pieces to a paper towel to drain, leaving the fat in the pan. Add the butter to the bacon fat and melt it over medium-high heat. Add the onions and saute them until translucent. Add the tarragon, black pepper, and garlic, stirring for 1 minute to blend. Put lid on the pan and turn off the heat; allow the mixture to steam for 5 minutes. When the clam broth is ready (the potatoes should be soft enough to eat and the clams should be tender), add the onion-herb mixture, bacon, all of the cream plus 1 quart of the half and half. Reserve the remaining half and half(1 pint) for the next step. Stir frequently to prevent scorching, and bring the liquid to a slow boil. In a blender or with a whisk, blend the remaining half & Half with the flour into a paste (roux). When the soup comes to a boil, quickly whisk in the flour/half & half roux. The soup will thicken quickly. When it does, turn off the heat, and add salt to taste. It is recommended that you serve French or sourdough bread hot from the bread machine as accompaniment. Serves 8.