This soup is so yummy, and even better with sour dough bread, or served in bread bowls. Enjoy!
1 cup potatoes, diced 1/2 inch
1 cup celery, diced 1/2 inch
1 cup onion, diced 1/2 inch
1 cup green pepper, diced 1/2 inch
1 cup leeks, diced 1/2 inch
3/4 chopped clams (canned or fresh)
3/4 Tbsp coarse ground black pepper
1 1/2 Tbsp salt
3/4 Tbsp whole thyme
6 bay leaves
1 tsp Tabasco
3/4 sherry wine (i use water)
2 cups water
3/4 clam juice (drained from canned clams or purchased separately in can)
3/4 butter, melted
1 cup flour
2 quarts half and half
Combine water, clam juice, potatoes in large pot and begin simmering on stove.
Combine melted butter and flour in oven-proof container and back at 325 degrees for 30 minutes or until it starts to brown. Add remaining ingredients (except half and half) to large pot. Simmer until potatoes are thoroughly cooked. Stir butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick that cookie dough. Remove chowder from heat. Stir in half and half until blended. Heat to serving temperature, stirring occasionaly.