Mix together a reaux in ovenproof container and bake 30 minutes. at 325 degrees
3/4 c. butter melted
1 c. flour
Mix together in big pot and simmer for 20 minutes or until potatoes are tender:
1/3 peel and diced potatoes
1 c. celery diced
1 c. onion diced
1 c. green peppers diced
1 c. leeks diced
3/4 c. chopped clams - fresh (save juice)
1 tsp fresh coarse ground pepper
1 1/2 tlb. salt
3/4 tlb. whole thyme
6 whole bay leaves
1/2 tsp tabasco sauce
3/4 c. straight sherry wine or chicken broth
2 c. water
3/4 c. clam juice
Stir in butter/flour mixture until thickens. It should be slightly less thick than cookie dough.
Blend in cream or 1/2 and 1/2 to make 2 quarts of soup.
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