Serves 12
- 1 C potatoes, diced 1/2 inch
- 1 C celery, diced 1/2 inch
- 1 C onion, diced 1/2 inch
- 1 C leeks, diced 1/2 inch
- 1 C green pepper, diced 1/2 inch
- 3/4 C chopped clams (canned or fresh)
- 3/4 Tbsp coarse ground black pepper
- 1 1/2 Tbsp salt
- 3/4 Tbsp whole thyme
- 6 bay leaves
- 1 tsp Tabasco
- 3/4 C sherry wine (optional)
- 2 C water
- 3/4 C clam juice
- 3/4 C butter, melted
- 1 C flour
- 2 quart 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 then cookie dough. Remove chowder from heat. Stir in half-and-half until blended. Heat to serving temperature, stirring occasionally. Serve immediately.