Market Street Clam Chowder

1 cup of potatoes, diced 1/2 inch
1 cup of celery, diced 1/2 inch
1 cup of onions, diced 1/2 inch
1 cup of green pepper, diced 1/2 inch
3/4 cup chopped clams (canned or fresh)
3/4 tablespoon coarse ground black pepper
1 1/2 teaspoon salt
3/4 tablespoon whole thyme
6 bay leaves
1 teaspoon tabasco
3/4 cup sherry wine (optional)
2 cups water
3/4 cup clam juice (drain from can)
3/4 cup butter, melted
1 cup flour
2 quarts half and half

In a large saucepan, combine all ingredients except butter, flour, and half and
half. Simmer until potatoes are throughly cooked.

In the meantime, combine melted butter and flour in a baking dish and bake at
325 degrees for 30- minutes, (to eliminate raw flour flavor and to stablize
chowder) Stif the butter flour mixture, into the chowder and cook, stirring
frequently until thick. The mixture should be nearly the consistency of cookie

Remove chowder from heat. Stir in half and half and blend well. Heat to
serving temperature, stirring occasionally.


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