THE BEST CLAM CHOWDER
3/4 c. butter melted
1 c. flour
1 c. celery finely diced
1 c. onions finely diced
1 c. leeks finely diced
3-4 cups red potatoes diced
3/4 c. clams
3/4 Tbsp. fresh ground pepper
1 1/2 Tbsp. salt
3/4 Tbsp. whole thyme
6 bay leaves
4 shakes Tabasco sauce
3 c. chicken broth
3/4 c. clam juice
2 quarts half & half
Combine melted butter and flour in a glass baking dish, bake at 325 for 25-30 minutes or until golden brown and crumbly. In a large skillet, soften celery, onion, and leeks in a little butter until soft and slightly transparent. Remove from heat and place in a large pot with remaining ingredients EXCEPT half & half and butter-flour mixture. Bring to a boil, reduce heat and simmer for about 10 minutes until potatoes are cooked through and no longer crunchy. Stir butter-flour mixture into chowder until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat and stir in half & half until blended and smooth. Heat to serving temperature (do not bring to a boil), stirring occasionally. It should be creamy and smooth. Add salt & pepper for extra flavor.
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