• Gather all ingredients before starting the recipe.
• Melt butter in a medium sauce pan over medium heat. Add chopped onions and grated garlic and cover with a lid. Cook for 5-6 minutes of until the onions are soft. Do not brown.
  
• Add 2 tablespoons of flour and stir to combine. Cook for 1-2 minutes, then add clam juice, stirring constantly with a wire whisk.
  
• Add cream, milk, lemon juice, chopped thyme and chopped tarragon and season with kosher salt and Old Bay seasoning. Stir to combine.
  
• Add diced potatoes and increase heat to bring to a simmer. Cook for 10-15 minutes or until potatoes are cooked. Stir periodically and scrape up the bits from the bottom to prevent clumping.
  

French Fries

• When the potatoes have cooked, pre heat oven to 425°

Finishing Chowder

• Cut cod and salmon into bite sized pieces and season fish and crab and clam with kosher salt and black pepper.
  
• Increase heat under chowder to medium and add salmon, cod, clams and lump crab meat. Cook for 7 minutes, then reduce heat to keep the chowder warm.
  
• Spread enough French fries for 2 on a cookie sheet lined with non-stick aluminum foil and transfer to a pre heated oven and cook according to package directions.

Serving

• Season French fries on cookie sheet when done.
• Pile fries into a mug or deep bowl and top with the chowder.