The Best Clam Chowder:

Cook & Simmer 30 min
3-4 cans clams (with juice)
3 med. Red potatoes, chopped w/skins
3 med. Green peppers, chopped
2 med leek, chop & rinse because it is a very sandy vegetable
1 lrg. onion, chopped
4 stalks celery chopped
1 qt. water
3 bay leaves
1 tsp thyme
1 tsp. salt
½ tsp pepper
½ tsp Tabasco (or to taste)

Roux:
½ cup real butter mixed with ½ cup flour
Put this in small casserole dish & bake for 10 min. @ 350
Add to vegetable mixture. Add ¾ half & half cream. Add ½ c. cooking sherry or to taste. Simmer 30 minutes. 10-12 servings.

Cook & Simmer 30 min
3-4 cans clams (with juice)
3 med. Red potatoes, chopped w/skins
3 med. Green peppers, chopped
2 med leek, chop & rinse because it is a very sandy vegetable
1 lrg. onion, chopped
4 stalks celery chopped
1 qt. water
3 bay leaves
1 tsp thyme
1 tsp. salt
½ tsp pepper
½ tsp Tabasco (or to taste)

Roux:
½ cup real butter mixed with ½ cup flour
Put this in small casserole dish & bake for 10 min. @ 350
Add to vegetable mixture. Add ¾ half & half cream. Add ½ c. cooking sherry or to taste. Simmer 30 minutes. 10-12 servings.