New England Clam Chowder
- 1 cup potatoes, diced ½ inch
- 1 cup celery, diced ½ inch
- 1 cup onion, diced ½ inch
- 1 cup green pepper, diced ½ inch
- 1 cup leeks, diced ½ inch
-¾ cup chopped clams (canned or fresh)
-¾ tablespoon coarse ground black pepper
- 1 ½ tablespoon salt
- ¾ tablespoon whole thyme
- 6 bay leaves
- 1 teaspoon Tabasco
- ¾ cup sherry wine (optional)
- 2 cups water
- ¾ cup clam juice (drained from canned clams or purchased separately in can)
- ¾ 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 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.