Market Street Clam Chowder

3 cups potatoes, diced

3 cups celery, diced

1 cup onion, diced

1 cup green peppers, diced

3 cups leeks, diced

3/4 cup chopped clams, canned or fresh

3/4 T black pepper

1 1/2 T salt

3/4 t thyme leaves

6 bay leaves

1 t tabasco (optional)

2 cups water

3/4 cup clam juice

3/4 cup butter, melted

1 cup flour

2 quarts half and half

In a large saucepan combine all ingredients except butter, flour and half and half. Simmer together until potatoes are thoroughly coked. In the meantime, combine melted butter and flour in ovenproof container and bake at 325 for 30 minutes to make a roux. Stir roux into chowder and cook 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.

Camille Ebert