Market Street Clam Chowder - cooking recipe

Ingredients

1 cup potato, diced 1/2 inch
1 cup celery, diced 1/2 inch
1 cup onion, diced 1/2 inch
1 cup leek, diced 1/2 inch
1 cup green pepper, diced 1/2 inch
3/4 cup chopped clam (canned or fresh)
3/4 tablespoon fresh coarse ground black pepper
1 1/2 tablespoons salt
3/4 tablespoon whole thyme
6 bay leaves
1 teaspoon Tabasco sauce
3/4 cup sherry wine (optional)
2 cups water
3/4 cup clam juice
3/4 cup butter, melted
1 cup flour
2 quarts half-and-half

Preparation

Combine melted butter and flour in oven-proof container and bake at 325 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.