Ingredients

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 cup chopped clams (canned or fresh)
3/4 tablespoon coarse ground black pepper
1 1/2 tablespoon 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 (drained from canned clams or purchased separately in can or bottle)
3/4 cup butter, melted
1 cup flour
2 quarts half-and-half

Directions

Combine melted butter and flour in ovenproof container and bake at 325 degree 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. Serves 12.