Market Street Clam Chowder

This recipe takes a long time to make but if done right, is really really good.  I got it from Mom who is also a clam chowder lover.  Don't overdo it on the tabasco though like I did last time.  The spiciness ruined it. 

Serves 12 --It makes a lot!

Ingredients:

1 C. potatoes, diced 1/2 inch

1 C. celery, diced 1/2 inch

1 C. onion, diced 1/2 inch

1 C. green pepper, diced 1/2 inch

1 C. leeks  (they are similar to green onions) diced 1/2 inch

3/4 C. chopped clams (canned or fresh)

3/4 T. coarse ground black pepper

 1 1/2 T. salt

3/4 T whole thyme

6 bay leaves

1 tsp. Tabasco

2 C. water

3/4 C. clam juice  (drained from canned clams or purchased separately in can)

3/4 C. butter, melted

1 C. flour

2 quarts half and half

Method:

Combine melted butter and flour in oven-proof container and bake at 325 degrees for 30 min. In large saucepan, combine remaining ingredients except half and half.  Simmer until potatoes are thoroughty 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.