Clam Chowder (Market Street Grill Version)

Ingredients:

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 leaves1 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

Method: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.