[edit] Ingredients
1 |
cup potatoes in ½" dice |
1 |
cup celery in ½" dice |
1 |
cup onions in ½" dice |
1 |
cup green pepper in ½" dice |
¾ |
cup chopped clams (canned or fresh) |
¾ |
tablespoon coarsely-ground black pepper |
1 ½ |
teaspoons salt |
¾ |
tablespoon whole thyme |
6 |
bay leaves |
1 |
teaspoon Tabasco |
¾ |
|
2 |
cups water |
¾ |
cup clam juice drained from can |
¾ |
cup butter melted |
1 |
cup flour |
2 |
quarts half-and-half |
[edit] Preparation
Step 1 |
In a large saucepan, combine all ingredients except butter, flour, and half-and-half. Simmer until potatoes are throughly cooked. |
Step 2 |
In the meantime, combine melted butter and flour in a baking dish and bake at 325 degrees for 30 minutes, (to eliminate raw flour flavor and to stablize chowder). Stir the butter-flour mixture, into the chowder and cook, stirring frequently until thick. The mixture should be nearly the consistency of cookie dough. |
Step 3 |
Remove chowder from heat. Stir in half-and-half and blend well. Heat to serving temperature, stirring occasionally. |
Step 4 |
[edit] About Market Street Clam Chowder
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