Market Street Clam Chowder

1 cup potatoes, diced 1/2 in
1 cup celery, diced 1/2 in
1 cup onion, diced 1/2 in
1 cup green pepper, diced 1/2 in
1 cup leeks, diced 1/2 in
3/4 cup chopped clams (canned or fresh)
3/4 tbsp. ground black pepper
1 1/2 tbsp. salt
3/4 tablespoon whole thyme
6 bay leaves
1 tsp tabasco
3/4 sherry wine, optional (I use 2 tbsp. red wine vinegar instead)
2 cups water
3/4 cup clam juice (drained from canned clams, or purchased seperately in can)
3/4 cup butter, melted
1 cup flour
2 quarts half-and-half

Combine melted butter and flour in oven-proof cotainer and bake at 325 degrees 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. Serves Twelve

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