Clam Chowder serves 6

Put olive oil in Dutch oven and heat on med-hi for 1 min. Add onion scraps and celery scraps, tarragon and little-necks. Stir briefly to coat with oil, and barely soften, then add the wine. Reduce the wine by half, then add 3 oz clam juice. Cover and allow clams to open, removing them as they open. Strain broth through strainer lined with cheesecloth and reserve liquid. Remove all but 6 clams from their shells. Meanwhile, in a heavy saute pan, render slices of bacon in canola oil until crisp. In Dutch oven, heat bacon fat and add onion, celery, leeks, potatoes and thyme, stirring to coat. Season with S & P and cook over low heat until vegetables have just started to soften, about 5 min. Cover with remaining clam juice and simmer until potatoes are al dente. Stir in cream and simmer until vegetables are cooked through, taking care not to boil. Add chopped clams and littlenecks and season. Add reserved broth. Toast bread until golden and place a piece in each bowl. Cover w pieces of bacon, and then with chowder. Garnish w remaining clams in shells.

EVOO 2 T
Onion 1 minced, scraps reserved
Celery 2 ribs, minced, w scraps reserved
Tarragon 2 sprigs
Clams 30 littlenecks, rinsed and scrubbed
Dry White Wine 6 oz
Clam juice 6 oz
Bacon 1/3 pound diced
Canola Oil 2 T
Leeks 2 cleaned and sliced into coins
Potatoes 2 medium Yukon Gold, peeled, medium dice
Thyme 2 sprigs
S & P
Heavy Cream 3 c
Clams 12 oz chopped
​Bread 6 slices dense rustic loaf cut into 2 x 2 squares