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.)