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1/4 lb. butter
1/3 c. chopped leeks
1/2 c. chopped onions
1/2 c. chopped celery
2 chopped scallions
2/3 c. flour
2 c. fish stock
2 c. clam juice
4 c. light cream
1/4 c. dry white wine
1 lb. chopped clams
2 boiled, diced potatoes
1 tsp. fresh tarragon
season to taste

Melt butter; saute leeks (white portions only), onions,
celery and green onions until soft. Add flour and cook 5
minutes while stirring. Add fish stock and clam juice. Simmer
30 minutes. Stir in light cream and dry white wine. Add
coarsely chopped clams, potatoes and fresh tarragon. Gently
simmer for 10 minutes and season to taste. Makes 2 1/2 quarts.

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