Market Street Broiler Restaurant Clam Chowder

1 cup diced potatoes
1 cup diced celery
1 cup diced onions
1 cup diced green pepper 1 cup diced leek

3⁄4 cup chopped clams 2 cups water
3⁄4 cup clam juice
3⁄4 cup melted butter

1 cup flour
2 quarts half & half

3⁄4 Tbsp. pepper
1 1⁄2 Tbsp. salt
3⁄4 Tbsp. whole thyme 6 bay leaves

1 tsp. Tabasco 3⁄4 cup sherry

Combine melted butter and flour in oven-proof container and bake at 325 degrees for 30 minutes. In lg. saucepan, combine remaining ingredients except half & 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 & half until blended. Heat to serving temperature, stirring occasionally. Serve immediately with Sour Dough Bread.

Makes 12 Servings. ~Henrike Bevan


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