"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1 c. diced potatoes 1 c. chopped celery 1 c. chopped onion 1 c. chopped green pepper 1 c. chopped leeks 3/4 c. clams 3/4 T. black pepper 1 1/2 T. salt 3/4 T. whole thyme 6 bay leaves 1 tsp. tobasco sauce 3/4 c. cooking sherry 2 c. water 3/4 c. clam juice 3/4 c.butter 1 c. flour 2 quarts 1/2 and 1/2 (or part whole milk for a less rich chowder)
Cook vegatables, seasonings and liquids until veggies are tender. Add mixture of butter, flour and 1/2 and 1/2. Cook until thickened and smooth. Simmer but do not boil.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.