Market Street Clam Chowder

By jolofson

Ingredients

• 1 cup potatoes, diced 1/2 inch
• 1 cup celery, diced 1/2 inch
• 1 cup onion, diced 1/2 inch
• 1 cup green pepper, diced 1/2 inch
• 1 cup leeks, 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 small can green chilies
• 3/4 cup sherry wine (optional)
• 2 cups water
• 3/4 cup clam juice (drained from canned clams or purchased separately in can)
• 3/4 cup butter, melted
• 1 cup flour
• 2 quarts half-and-half

Preparation

Step 1

Combine melted butter and flour in oven-proof container 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.