Market Street Clam Chowder

(Serves 12)

1 cup 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
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.


-Somer Holt