1 cup diced potatoes
1 cup diced celery
1 cup diced onions
1 cup diced green peppers (I don’t much like these, so maybe cut this back)
1 cup diced leek
¾ cup chopped clams
¾ Tbsp. black pepper
1 ½ Tbsp. salt
¾ Tbsp. thyme
6 bay leaves
1 tsp. Tabasco
¾ cup Sherry
2 cups water
¾ cup clam juice
¾ cup melted butter
1 cup flour
2 qt. half & half
Combine melted butter and flour in ovenproof dish and bake at 325 degrees 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. (Don’t scorch or you might as well dump it!) Stir in half & half until blended. Heat to serving temperature, stirring occasionally. Serve immediately. Makes 12 servings.
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