2 cups water 2 garlic cloves 3 dozen small clams 1 tablespoon. butter 1 cup chopped onions 3 cups chicken stock 2 cups peeled and diced potatoes 1 bay leaf ¼ teaspoon. thyme ¼ teaspoon. allspice 1 teaspoon. salt ½ teaspoon. black pepper 1 teaspoon. ground tarragon 4 cups milk 4 tablespoon. flour ½ cup clam nectar
Pour water into a large pot, add clove of garlic and bring to a boil. Add clams, reduce heat and steam 15 minutes or until clams open. Remove clams, mince and set aside. Reserve nectar.
In frying pan, melt butter and saute onions, garlic clove until onions are soft. Pour off fat and put mixture into a soup pot. Add stock, potatoes and seasonings. Bring to a boil and simmer for 15 minutes or until potatoes are tender but still firm.