Market Street Clam Chowder Recipe
Servings: 1
Ingredients
- 1 c. potatoes in 1/2" dice
- 1 c. celery in 1/2" dice
- 1 c. onions in 1/2" dice
- 1 c. green pepper in 1/2" dice
- 3/4 c. minced clams (canned or possibly fresh)
- 3/4 Tbsp. coarsely-grnd black pepper
- 1 1/2 tsp salt
- 3/4 Tbsp. whole thyme
- 6 x bay leaves
- 1 tsp Tabasco
- 3/4 c. sherry wine (optional)
- 2 c. water
- 3/4 c. clam juice liquid removed from can
- 3/4 c. butter melted
- 1 c. flour
- 2 quart half-and-half
Directions
- In a large saucepan, combine all ingredients except butter, flour, and half-and-half. Simmer till potatoes are throughly cooked.
- In the meantime, combine melted butter and flour in a baking dish and bake at 325 degrees for 30 min, (to eliminate raw flour flavor and to stablize chowder). Stir the butter-flour mix, into the chowder and cook, stirring frequently till thick. The mix 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!
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