Market Street Clam Chowder

2 cups potatoes, diced 1/2 inch

1 cup celery, diced 1/2 inch

1 cup onion, diced 1/2 inch

1 cup leeks, diced 1/2 inch

1 cup green pepper, diced 1/2 inch

3/4 cup chopped clams (canned or fresh)

3/4 tablespoon coarse ground black pepper

1 1/2 tablespoon salt

3/4 tablespoon whole thyme

6 bay leaves

1 teaspoon Tabasco

3/4 cup sherry wine (optional)

2 cups water

3/4 cup clam juice

3/4 cup butter, melted

1 cup flour

2 quarts half-and-half

Combine melted butter and flour in oven-proof container and bake at 325 for 30 minutes. In large saucepan, combine remaining ingredients except half-and-half. Simmer until potatoes are thoroughly cooked. Stir butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half-and-half until blended. Heat to serving temperature, stirring occasionally. Serve immediately.

12 servings