Clam Chowder

MARKET STREET GRILL CLAM CHOWDER

2 cups potatoes, diced (normally it calls for 1 cup, but we like it with lots of potatoes)
1 cup celery, diced
1 cup onions, diced
1 cup leeks, diced
3⁄4 cup clams, chopped (use FRESH clams and steam them yourself. DO NOT use canned clams, yuck.)
3⁄4 tablespoon FRESH ground black pepper
1 1⁄2 tablespoon salt (use KOSHER salt, not table salt)
3⁄4 tablespoon whole thyme
6 bay leaves
1 teaspoon Tabasco
3⁄4 cup sherry (we used chicken broth instead)
2 cups water
3⁄4 cup clam juice
3⁄4 cup melted butter
1 cup flour
2 quarts half and half

Combine melted butter and flour in oven-proof container.
Bake at 325 degrees for 30 minutes.
In a 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.