INGREDIENTS
4 cups
Clam, juice
1 lb
Lump crabmeat
1
Bay leaf
2 cups
Carrot
1 cup
Celery
1
Garlic clove
1/4 cup
Green bell pepper
1 cup
Onion
1/4 cup
Red bell pepper
1/4 tsp
Thyme, dried
1/2 cup
All-purpose flour
1/4 tsp
Black pepper
1 tbsp
Old bay seasoning
1/4 tsp
Salt
1
Cooking spray
1 tbsp
Butter
1/2 cup
Half-and-half
1 1/2 cups
Whole milk
1/3 cup
Sherry, dry