Chris Meek 11-8-2003

4 cups water

4 tabelspoons chicken bouillan

3 cups creamer or half and half

3 lbs diced potatoes

2 tablespoons tarragon

2 tablespoons ground marjoram

2 tablespoons ground black pepper

2 tablespoons cornstarch and 1/4 cup water \

Place 1/4 cup of water into freezer or fridge to chill.

Bring 4 cups water to boil add bouillan. Add Potatoes, tarragon, marjoram, black pepper. Bring

ingredients back to boil then simmer for 30 minutes. Add Clams and creamer and simmer 30 more

minutes or until potatoes are very soft, stirring frequently to prevent soup from burning

on bottom. If you desire your chowder to be thicker mix the 1/4 cup chilled water and

cornstarch together and slowly stir into hot chowder. Turn off heat and wait 5 minutes to cool

before serving.