Jami’s SALT LAKE CITY MARKET STREET CLAM CHOWDER

1c potatoes, diced                                                        
1 c celery, diced

1 c onion, diced                                                             
1 c green pepper, diced

1 c leeks (tops and bottoms), diced                           
¾ c chopped clams, drained

1 ½ T salt                                                                     
¾ T whole thyme

6 bay leaves                                                                  
1 tsp Tabasco

2 c water                                                                       
¾ c clam juice (drained from clams)

¾ c butter, melted                                                      
1 c flour

2 quts ½ and ½

In large saucepan combine all ing. Except butter, flour and half and half;  Simmer together until potatoes are thoroughly cooked.  In meantime, combine melted butter and flour in an oven proof container, bake at 325 for 30 min. Stir roux (butter-flour mixture) into chowder and cook and stir until thick.  Mixture will be slightly less thick than cookie dough.  Remove chowder from heat.  Stir in half and half util blended.  Heat to serving temp, stirring occasionally.