Market Street Clam Chowder

MARKET STREET CLAM CHOWDER

1 cup potatoes diced 1/2 inch
1 cup celery diced 1/2 inch
1 cup onion diced 1/2 inch
1 cup green pepper diced 1/2 inch
1 cup leeks tops and bottoms, diced 1/2 inch
3/4 cup chopped clams canned or frozen
3/4 tablespoon black pepper
1 1/2 tablespoon salt
3/4 tablespoon dried thyme
6 bay leaves
1 teaspoon Tabasco
3/4 cup sherry wine
3/4 cup (1 1/2 sticks) butter melted
2 cups water
3/4 cup all-purpose 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 cooked. Combine melted butter and flour in an ovenproof container and bake at 325 degrees for 30 minutes to eliminate the raw flour flavor and stabilize chowder.

Stir roux (butter flour mixture) 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 and serve immediately with crusty sourdough bread and extra Tabasco.

Haylee’s Note:

This is my #1 FAVORITE Soup EVER!!  Market Street is also my #1 favorite restaurant!  If you’re looking for a clam chowder recipe, pick this one and you’ll never go back to another!  SOOO yummy!!!