INGREDIENTS
3/4 cup
Clam, canned or fresh
3/4 cup
Clam, juice
1/2
diced inch 1 cup celery
1/2
diced inch 1 cup green pepper
1/2
diced inch 1 cup leek
1/2
diced inch 1 cup onion
1/2
diced inch 1 cup potato
6
Bay leaves
3/4 tbsp
Thyme, whole
1 tsp
Tabasco sauce
3/4 tbsp
Black pepper, fresh coarse ground
1 cup
Flour
1 1/2 tbsp
Salt
3/4 cup
Butter
2 qt
Half-and-half
3/4 cup
Sherry wine
2 cups
Water