Market street grill clam chowder

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
• 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

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Preparation

• 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.