Market Street Clam Chowder
|Diced potatoes||1 Cup (16 tbs)|
|Diced celery||1 Cup (16 tbs)|
|Diced onions||1 Cup (16 tbs)|
|Diced green pepper||1 Cup (16 tbs)|
|Diced leek||1 Cup (16 tbs)|
|Chopped clams||3⁄4 Cup (12 tbs)|
|Ground black pepper||3⁄4 Tablespoon|
|Salt||1 1⁄2 Tablespoon|
|Sherry||3⁄4 Cup (12 tbs)|
|Water||2 Cup (32 tbs)|
|Clam juice||3⁄4 Cup (12 tbs)|
|Melted butter||3⁄4 Cup (12 tbs)|
|Flour||1 Cup (16 tbs)|
|Half and half||2 Quart|
Combine melted butter and flour in ovenproof container and bake at 325Â° for 30 minutes.
In large saucepan, combine remaining ingredients except half & 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 & half until blended.
Heat to serving temperature, stirring occasionally.