Clam Chowder (Market Street)

1 C potatoes, diced
1 C celery, diced
1 C onion, diced
1 C green pepper, diced
1 C leeks, diced (wash thoroughly!)
2 cans clams, drained, reserve juice
¾ Tbsp coarse ground pepper
1 ½ Tbsp. salt
¾ Tbsp whole thyme
6 bay leaves
1 tsp Tabasco
¾ C cooking sherry
2 C water
Juice from drained clams
¾ C butter, melted
1 C flour
2 quarts half-n-half

Combine melted butter and flour in oven-proof container and bake at 325 degrees for 30 minutes. (You can skip this step or combine them in a fry pan and cook over med. heat, stirring for a few minutes.) Combine remaining ingredients EXCEPT half-n-half. Simmer until potatoes are thoroughly cooked. Stir butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat and stir in half-n-half until blended. Heat to serving temp and serve.