Clam Chowder

I've been experimenting for a couple of months trying to find the best version of New England clam chowder. I figured since I live in New England, I should be able to make it, right?

Well, we love a restaurant in Salt Lake called Market Street Grill. In my mind, they make some of the best chowder out there. So, this recipe is based on theirs. I added more veggies to make it a bit more filling and removed the alcohol.

This is a big pot of soup -- 20 one cup servings. I make it about once a month and freeze the rest in portion sized bags. If I can actually freeze the soup before we eat most of it, I have ready made lunch for a month! I love cooking, but I love eating tasty food with minimal effort even more.

The Best Clam Chowder

3 cups of potatoes, diced less than1/2 inch
3 cups cup of celery, diced less than1/2 inch
3 cups of onions, diced less than1/2 inch
1 large green pepper, diced less than1/2 inch
5 cans diced clams(with juice)
3/4 tablespoon coarse ground black pepper
1 1/2 tsp salt
3/4 tablespoon whole thyme
6 bay leaves
1/8 teaspoon Tabasco
3/4 cup chicken broth
1/4 cup white grape juice
1 tablespoon red wine vinegar
2 cups water
1 1/2 cup butter, melted (3 sticks)
1 3/4 cup flour
2 quarts half and half

1. In a large saucepan, combine all ingredients except butter, flour, and half and half. Simmer until potatoes are thoroughly cooked.
2. In the meantime, combine melted butter and flour in a baking dish and bake at 325 degrees for 30 minutes, (to eliminate raw flour flavor and to stabilize chowder)
3. Stir the butter flour mixture, into the chowder and cook, stirring frequently until thick. The mixture should be nearly the consistency of cookie dough.
4. Remove chowder from heat. Stir in half and half and blend well. Heat to serving temperature, stirring occasionally.
5. Serve!