Market Street Clam Chowder

Recipe Ingredients

1 cup	237ml	Potatoes in 1/2" dice
1 cup	110g / 3.9oz	Celery in 1/2" dice
1 cup	62g / 2.2oz	Onions in 1/2" dice
1 cup	237ml	Green pepper in 1/2" dice
3/4 cup	109g / 3.8oz	Chopped clams (canned or fresh)
3/4 tablespoon	11ml	Coarsely-ground black pepper
1 1/2 teaspoons	7.5ml	Salt
3/4 tablespoon	11ml	Whole thyme
6		Bay leaves
1 teaspoon	5ml	Tabasco
3/4 cup	177ml	Sherry wine - (optional)
2 cups	474ml	Water
3/4 cup	177ml	Clam juice drained from can
3/4 cup	148g / 5.2oz	Butter - melted
1 cup	62g / 2.2oz	Flour
2		Half-and-half

Recipe Instructions

In a large saucepan, combine all ingredients except butter, flour, and half-and-half. Simmer until potatoes are throughly cooked.

In the meantime, combine melted butter and flour in a baking dish and bake at 325 degrees for 30 minutes, (to eliminate raw flour flavor and to stablize chowder). Stir the butter-flour mixture, into the chowder and cook, stirring frequently until thick. The mixture should be nearly the consistency of cookie dough.

Remove chowder from heat. Stir in half-and-half and blend well. Heat to serving temperature, stirring occasionally.

Serve!

This recipe yields ?? servings.

Source:
KSL TV, Salt Lake City, UT at http://www.ksl.com/TV

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