1 (51 oz.) chopped clams,drained reserving 3/4 c. liquid [PURCHASE AT COSTCO]
1 cube butter
1 cup onion, chopped
1/2 cup flour
white pepper
1 T. tarragon
2 T. Johnny Dock Seafood Seasoning
1/4 cup dry parsley
1 Qt. 1/2 and 1/2
2 lbs. peeled, diced, cooked potatoes (NOT Russet)
In large stockpot, melt butter. Saute onions in butter until soft. Add all spices. Whisk in flour and 'cook' for 90 seconds. Add 1/2 and 1/2 1 cup at a time whisking constantly. Add reserved clam broth. Add drained clams and potatoes, gently stir. Reheat slowly.