Market Street Clam Chowder
1 cup potatoes
1cup celery
1 cup onion
1 cup green pepper
1 cup leeks
all diced to 1/2 inch
3/4 cup chopped clams
3/4 tablespoon coarse ground black pepper
1 1/12 tablespoon salt
3/4 tablespoon whole thyme
6 bay leaves
1 teaspoons Tabasco
3/4 cup sherry wine
2 cups water
3/4 cup clam juice
3/4 cup butter melted
1 cup flour
2 quarts half-and-half
combine melted butter and flour in oven proof container and bake at 325 degrees for 30 minutes.
in a large saucepan combine remaining ingredients except half-and-half
simmer until potatoes are thoroughly cooked
stir butter-flour mixture into chowder from heat
stir in half-and-half until blended
heat to serving temperature stirring occasionally