Clam Chowder-Market Street (Serves 12)

Ingredients: 1 cup potatoes, diced ½ inch 1 cup celery, diced ½ inch 1 cup onion, diced ½ inch 1 cup green pepper, diced ½ inch 1 cup leeks, diced ½ inch ¾ cup chopped clams (canned or fresh) ¾ tablespoon coarse ground black pepper 1 ½ tablespoon salt ¾ tablespoon whole thyme 6 bay leaves 1 teaspoon Tabasco ¾ cup sherry wine (optional) 2 cups water ¾ cup clam juice (drained from canned clams or purchased separately in can) ¾ cup butter, melted 1 cup flour 2 quarts half-and-half Method: Combine melted butter and flour in oven-proof container and bake at 325 degrees for 30 minutes. In large saucepan, combine remaining ingredients except half-and-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. Stir in half-and-half until blended. Heat to serving temperature, stirring occasionally. Serve immediately. ««« Back to Recipe Search page