Clam Chowder

1-1/4 cups flour
1 cup butter, melted
2 cups clam juice
2 cups water
3/4 cup sherry
1 tsp Tabasco
4 tsp salt
1/2 tbsp black pepper
1 tsp fresh thyme leaves
5 bay leaves
4 cups potatoes, diced
2 cups celery, diced
2 cup onion, diced
2 cup leeks, diced
1 large green bell pepper, diced
2 cups clams, chopped
2 qts half and half
2 tsp red wine vinegar

Combine melted butter and flour in oven-proof container and bake at 350° for 30 minutes. In a large saucepan, combine remaining ingredients except half and half and vinegar. Simmer until potatoes are thoroughly cooked. Add butter-flour mixture and stir until very thick. Remove chowder from heat. Stir in half and half until blended. Heat to serving temperature, stirring occasionally.  Stir in vinegar just prior to serving.

(Updated 27 Oct 2018)

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