Clam Chowder

4-5 medium potatoes, chopped
3 C. reserved potato stock
2-3 C. additional water
1 1/2 C. unbleached flour
Cooking spray – optional
4 stocks celery, chopped
2 leeks, finely sliced
1 medium white onion, chopped
1-2 green bell peppers, chopped
1/4 tsp. salt
1 Tbsp. sugar
1/2 Tbsp. thyme
4 bay leaves
1/2 Tbsp. fresh ground pepper
4 tsp. chicken base or bouillon
1/2 C dry sherry
4 cans chopped clams (reserve liquid)
2 12-oz. cans evaporated nonfat skim milk
1/4 tsp. Tabasco – optional

1. Cook potatoes in 4-5 cups water until almost tender and set aside reserving
at least 3 cups liquid from potatoes.

2. Preheat a 4-to-6 quart Dutch oven or stockpot on medium heat for 2 to 3
minutes. Saute onion, leek, celery and green pepper until tender, about 10
minutes. If vegetables begin to stick or dry out, lower heat and add a small
amount of potato water.

3. Rapidly stir flour into vegetables about 1/4 cup at a time, alternating with
1/4 cup or more of potato water after each addition of flour to achieve a
workable consistency.

4. Stir any remaining potato water into vegetable-flour mixture along with 2-3
cups additional water, 2 cups for thicker chowder until well blended. Add salt,
pepper, sugar, bay leaves, thyme, bouillon and reserved clam juice to chowder,
stirring frequently, continue to cook scrapping the bottom of the pan until
thickened, about 15 to 20 minutes. Reduce heat to low, add potatoes, milk,
sherry, and Tabasco; simmer chowder 30-45 minutes or until potatoes are tender.

5. Add clams to chowder and simmer 2-3 more minutes until clams are heated. Do
not over-cook clams or they will become tough; adjust seasoning and serve.

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