Market Street Clam Chowder

• 1 cup potato, diced 1/2 inch
• 1 cup celery, diced 1/2 inch
• 1 cup onion, diced 1/2 inch
• 1 cup leek, diced 1/2 inch
• 1 cup green pepper, diced 1/2 inch
• 3/4 cup chopped clam (canned or fresh)
• 3/4 tablespoon fresh coarse ground black pepper
• 1 1/2 tablespoons salt
• 3/4 tablespoon whole thyme
• 6 bay leaves
• 1 teaspoon Tabasco sauce
• 3/4 cup sherry wine (optional)
• 2 cups water
• 3/4 cup clam juice
• 3/4 cup butter, melted
• 1 cup flour
• 2 quarts half-and-half

1. Combine melted butter and flour in oven-proof container and bake at 325 for 30 minutes In large saucepan, combine remaining ingredients except half-and-half.
2. Simmer until potatoes are thoroughly cooked.
3. Stir butter-flour mixture into chowder and stir until thick.
4. Mixture will be slightly less thick than cookie dough.
5. Remove chowder from heat.
6. Stir in half-and-half until blended.
7. Heat to serving temperature, stirring occasionally.
8. Serve immediately.

potato, celery, onion, green pepper, chopped clam, fresh coarse ground black pepper, salt, thyme, bay leaves, tabasco sauce, sherry wine, water, clam juice, butter, flour

Taken from www.food.com/recipe/market-street-clam-chowder-44923 (may not work)