Market Street Clam Chowder

With the temperatures dropping again this week, my thoughts turn to soup.  I {HEART} soups!  Clam Chowder being one of my all-time favorites!  BUT I like my clam chowder to taste like clams...NOT like a glorified potato soup.  SO, if you like a hint of clam, this is not the chowder for you.  If you're like me and LOVE the taste of clams then you're going to LOVE this one!  It actually comes from a restaurant I love to go to but don't often get the opportunity. I even took this to my company party in December and it was a BIG hit!  A double-batch will NOT fit in your largest crockpot for warming or my huge stock pot while cooking...just FYI.  I learned that the hard way.  I suggest you make a single batch.  You will really be surprised at how much it makes!  Oh, and don't worry about the calories and fat.  They're totally worth it in this one.  REALLY!!!

{market street clam chowder} (Serves 12)

1 cup potatoes, diced ½ inch 1 cup celery, diced ½ inch 1 cup onion, diced ½ inch 1 cup green pepper, diced ½ inch 1 cup leeks, diced ½ inch ¾ cup chopped clams (canned or fresh) (3-4 cans) ¾ tablespoon coarse ground black pepper 1 ½ tablespoon salt ¾ tablespoon whole thyme 6 bay leaves 1 teaspoon Tabasco ¾ cup sherry wine (optional) (I used cooking sherry wine) 2 cups water ¾ cup clam juice (drained from canned clams or purchased separately in can) ¾ cup butter, melted 1 cup flour 2 quarts half-and-half Combine melted butter and flour in oven-proof container and bake at 325 degrees for 30 minutes. In large saucepan, combine remaining ingredients except half-and-half. Simmer until potatoes are thoroughly cooked. Stir butter-flour mixture into chowder 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. Serve immediately.