Market Street Clam Chowder

1 c diced potatoes                                                             

1 c diced celery                                               

1 c diced onions                                             

1 c diced green peppers                                

1 c diced leek (I just use onion)                    

3/4 c chopped clams (4 cans)                       

1 1/2 T salt                                                       

6 bay leaves                                                    

3/4 c sherry (white wine) omit

2 c water
3/4 c clam juice
3/4 c melted butter
1 c flour
2 qt half and half
3/4 T black pepper
3/4 T whole thyme
1 t Tabasco

Combine melted butter and flour in oven-proof container and bake at 325 for 30 minutes.  In large saucepan, combine remaining ingredients except half & 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 & half until blended.  Heat to serving temperature, stirring occasionally.  Serve immediately.  Makes 12 servings.

Claire Watabe