Ingredients
Units
Scale
- 3/4 cup butter, melted
- 1 cup flour
- 2 –4 cups diced potatoes (I like a lot of potatoes)
- 1/2 cup diced celery
- 1 cup diced onion
- 1/2 cup diced green pepper
- 1 cup diced leeks (you only use the white part of the leeks)
- 2 cups water
- 3/4 cups clam juice (drained from the canned clams)
- black pepper to taste
- 1 1/2 tsp. salt
- 2 tsp. thyme
- 6 bay leaves
- 2 quarts half-and-half
- 2 cans of chopped clams
Instructions
- In a covered oven proof dish, combine butter and flour. Cover and bake at 325 for 15-30 minutes. The mixture is done when it is a consistency slightly less thick than cookie dough.
- Meanwhile in a large sauce pan, combine remaining ingredients except for the half-and-half and clams. Bring to a boil then simmer covered until potatoes are tender (about 15-20 minutes). Stir the butter flour mixture into the chowder and stir until thick. Remove chowder from heat and mix in half-and-half and the clams. Blend until it starts to thicken again. Serves 6-8
