First, roast the garlic by cutting the top off the bulb and drizzle generously with olive oil, a pinch of fleur du sel and a few sprigs of rosemary. Wrap in foil and roast in the oven for about 45 minutes until soft and caramelized.  In a small bowl, make your roux by adding the gluten-free flour, 2 tablespoons olive oil and some sea salt until a nice paste.  Add additional olive oil if necessary.  Mash in the garlic cloves and set aside.  

First, roast the garlic by cutting the top off the bulb and drizzle generously with olive oil, a pinch of fleur du sel and a few sprigs of rosemary. Wrap in foil and roast in the oven for about 45 minutes until soft and caramelized.  In a small bowl, make your roux by adding the gluten-free flour, 2 tablespoons olive oil and some sea salt until a nice paste.  Add additional olive oil if necessary.  Mash in the garlic cloves and set aside.  

In a large 3 -4 inch deep sauce pan (not a pot as the clams will overcook if they are crowded) add the clams and ¾ bottle wine and bring to a boil. Add in tarragon if desired.  Reduce heat to medium and as the clams open, pull them out immediately until all clams are cooked.  Take the clams out of the shell, except for 8 which you’ll save for garnish.  Reserve and 2 cups of the white wine sauce and add a dash of olive oil and set aside.  

In a Dutch oven, heat enough olive oil to coat the pan over medium to medium high heat, then sautee shallots for about 3 minutes.  Add celery and leek, and continue to sautee for another 3-4 minutes until softened.  Add in the scallions and continue to saute for another minute. Add in the diced potatoes and stir well.  

Next, mix in your garlic roux, and pour in the clam juice, homemade clam broth, milk and oat milk.   Whisk well until there are no lumps.  Reduce heat and simmer for about 20 minutes, until potatoes are cooked through.  Blend with an immersion blender for about 2 minutes, until the chowder is nice and thick, but there are a few potatoes are still chunky.  Add in the canned and fresh clams and the cream, and continue to simmer for about 8-10 minutes on the lowest heat setting.  Ladle into big bowls and garnish with a clam in shell, oyster crackers and chives.  Save room for seconds and thirds.