Friday, August 13, 2010

Just like Market Street"s Clam Chowder

2 cups diced potatoes
1 cup diced celery
1 cup diced onion
1 cup diced green pepper
1 cup diced leeks
3/4 cups chopped clams
3/4 TBS. pepper
1 1/2 TBS. salt
3/4 TBS. thyme
6 bay leaves
3/4 cup sherry
3 cups water
3/4 cups clam juice
3/4 cup melted butter
1 cup flour
2 quarts half and half

Combine melted butter and flour in over proof container and bake for 325 for 30 minutes. In a large sauce pan combine remaining ingredients except for the half and half. Simmer until potatoes are cooked. Stir butter/ flour mixture into chowder and stir until thick. Remove chowder from heat. Stir in half and half until blended. Heat to serving temp and desired thickness.

NOTE: THIS MAKES A VERY LARGE BATCH. You can either half it or freeze it for up to 3 months. (Recipe from Jill Parkinson and Peacocks on My Porch.)

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