Recipe card from Dan’s

Market Street Clam Chowder

1 cup diced potatoes

1 cup diced celery

1 cup diced onions

1 cup diced green pepper

1 cup diced leek

3/4 cup chopped clams

3/4 tbsp. ground black pepper

1 1/2 tbsp. salt

3/4 tbsp. whole thyme

6 bay leaves

1 tsp tabasco

3/4 cup sherry

2 cups water

3/4 cup clam juice

3/4 cup melted butter

1 cup flour

2 quarts half & half

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

Serve immediately. 

Makes 12 servings.

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