Tarragon Fennel Clam Chowder
Ingredients
- 6 strips thick-cut bacon, diced
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 1 large or 2 small fennel bulbs, bulb only, diced
- 2 tablespoons all-purpose flour
- 2 medium yellow potatoes, peeled and diced
- 8-ounce bottle clam juice
- 12 ounces canned or frozen clams, chopped
- 2 cups half-and-half
- 1 cup heavy cream
- Kosher salt and freshly ground black pepper
- 3 tablespoons chopped fresh tarragon
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