We have served this every Christmas Eve for as long as I can remember.
1 1/8 cup butter, melted
1 1/2 cup flour
1 1/2 cup potatoes, diced ½ inch
1 1/2 cup celery, diced ½ inch
1 1/2 cup onion, diced ½ inch
1 1/2 cup green pepper, diced ½ inch
1 1/2 cup leeks, diced ½ inch
1 1/4 cup chopped clams, undrained
1 1/8 tsp coarse ground black pepper
2 Tablespoons + 3/4 teaspoon salt
1 1/8 Tablespoons whole thyme
9 bay leaves
2 shakes Tabasco
1 1/8 cup sherry wine
3 cups water
1 cup clam juice
3 Tablespoons chicken base
3 quarts half-and-half
Combine melted butter and flour in an 8"x 8" baking pan and bake at 325 degrees for 30 minutes. (Don't try to skip this method, it doesn't taste the same.) In large saucepan, combine remaining ingredients except half-and-half. Simmer until potatoes are thoroughly cooked.
(At this point you can refrigerate it and then reheat and finish the next day. Christmas Eve is a hectic time for the cook of the house.)
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. I usually make plenty for Christmas eve and then freeze the rest for later in January.
Serves 18
3 quarts half-and-half
Combine melted butter and flour in an 8"x 8" baking pan and bake at 325 degrees for 30 minutes. (Don't try to skip this method, it doesn't taste the same.) In large saucepan, combine remaining ingredients except half-and-half. Simmer until potatoes are thoroughly cooked.
(At this point you can refrigerate it and then reheat and finish the next day. Christmas Eve is a hectic time for the cook of the house.)
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. I usually make plenty for Christmas eve and then freeze the rest for later in January.
Serves 18
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