New England Clam Chowder Recipe

Cook the veg and aromatics. In a 12-quart large pot over medium-high, combine 1 cup diced potatoes, 1 cup diced celery, 1 cup diced onion, 1 cup diced green pepper, 1 cup diced leeks, 3/4 cup clams with juice, 1 1/2 tablespoons kosher salt, 2 teaspoons black pepper, 1 tablespoon dried thyme, 6 bay leaves, 1 teaspoon Tabasco, 3/4 cup sherry, and 2 cups water. Simmer until the potatoes are fork tender, about 10-15 minutes.

Bake the thickening roux. Preheat the oven to 325°F. In an ovenproof baking dish, whisk 3/4 cup melted butter and 3/4 cup all-purpose flour until smooth and bake for 30 minutes to eliminate the raw flour flavor and stabilize the chowder.

Combine all ingredients to thicken the soup. Add the roux (butter-flour mixture) to the pot with the chowder ingredients over medium heat. Stir the mixture well as it cooks and becomes thick (the mixture will be slightly less thick than cookie dough.) Remove chowder from the heat and stir in the half-and-half until well blended. Return to medium and cook until warmed through, stirring occasionally. Serve with crusty sourdough bread, oyster crackers or Saltines, and extra Tabasco.