Market Street Clam Chowder
Calories
Ingredients
- ¾ cup butter melted
- 1 cup flour
- 2 -4 cups diced potatoes I like a lot of potatoes
- ½ cup diced celery
- 1 cup diced onion
- ½ cup diced green pepper
- 1 cup diced leeks you only use the white part of the leeks
- 2 cups water
- ¾ cups clam juice drained from the canned clams
- black pepper to taste
- 1 ½ 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