Market Street Clam Chowder
via Carolyn Morgan

Dice one cup each:
Potatoes (I usually add more),
celery,
onion,
green pepper,
leeks,
put in stock pan.

add:
3/4 cup clams (usually add more) (2 cans is 1 cup)
3/4 Tab black pepper
1 tab salt
6 bay leaves
1 tab tabasco
3/4 cup sherry wine
2 cups water
3/4 cup clam juice (2 cans is 1 cup)
simmer until potatoes are tender

In small casserole dish combine 3/4 cup melted butter, 1 cup flour. Bake in oven on 325 for 30 minutes. Remove; stir into chowder until chowder gets thick-almost like cookie dough. Add 2 quarts half and half-heat and serve.